I thought this pie was a little more work to make than it sounded, but it is worth it! The key to getting it to set up right is to use whole milk and one egg white in addition to the 4 egg yolks. I also let it boil for a few minutes longer than the recipe called for. Do not attempt to cut the pie for at least 24 hours. I left mine in the fridge with the saran wrap on it for 24 hours, and when I cut it, it was perfect. Use a really sharp knife too, that will help. I also used the Ghirardelli 60% chocolate chips, because I love really dark chocolate, and it was terrific! I will definitely be making this again.
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I thought this pie was a little more work to make than it sounded, but it is worth it! The key...