Dark Chocolate Pudding

INGREDIENTS
1 pie crust, baked according to package directions and cooled (or make your own from scratch!)
½ cup sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons corn starch
2 eggs
2½ cups milk
1 cup chopped dark chocolate
1 cup heavy cream
1 teaspoon vanilla
½ cup powdered icing sugar

INSTRUCTIONS

1. In a large skillet, combine sugar, cocoa powder and corn starch and whisk until smooth.
2. Add eggs and milk and whisk until smooth.
3. Cook over medium heat, whisking often, until it comes to a simmer.
4. Continue cooking over medium heat, whisking constantly, until thickened (should coat the back of a spoon and will look like thin pudding).
5. Remove from the heat, stir in chopped chocolate and stir until melted.
6. Pour through a fine mesh sieve into prepared pie crust and smooth with a spatula. Place a piece of wax paper over top and press onto the surface of the pudding to prevent a film from forming while it cools.
7. Refrigerate until set, about 4 hours or overnight.
8. Whip cream with an electric mixer until soft peaks form. Add vanilla and icing sugar and beat on high until stiff peaks form. Spread over pie once set. Garnish with chocolate shavings if desired.