I made this pie for Thanksgiving since nobody in this family likes pumpkin. It was inspired by the chocolate and vanilla pudding pies from Sunnyside Bakery in Wahiawa. The crust is made from scratch using a classic butter recipe. The filling is made with whole milk, eggs, and Lindt 70% chocolate bars. The pie was deliciously smooth and rich but did not set well until the following day. I suggest leaving the pie in the refrigerator overnight for the best results.
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