1 cup plus 2 tbsp sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tbsp cornstarch
pinch of salt
4 egg yolks
4 oz semisweet chocolate, finely chopped
1 tbsp butter
3/4 tsp vanilla extract
3 tbsp powdered sugar
1 (9 inch) chocolate cookie crust, baked (I used a regular pie crust this time)
1. In a small saucepan, combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt. Whisk until smooth. Place over medium-high heat and bring to a boil, whisking from time to time until the mixture thickens, about 5 minutes. Continue to cook at a low boil for an additional 5 minutes, whisking constantly.
3. Pour the mixture into a mixing bowl and whisk in the chocolate, butter and vanilla.