This might just be my top dessert choice. It’s amazingly tasty!

1. In a medium saucepan, combine the heavy cream, milk, sugar, flour, and salt. Cook over medium heat, whisking constantly until the mixture is thickened and begins to bubble.

2. In a separate bowl, whisk the egg yolks. Gradually pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper them.

3. Return the yolk mixture to the saucepan and cook for another 2 minutes, whisking constantly, until thickened.

4. Remove from heat and stir in the vanilla extract.

5. Pour the cream filling into the pre-baked pie crust, smoothing the top with a spatula.

6. In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together, stirring until smooth.

7. Pour the chocolate glaze over the cream filling, tilting the pie to ensure an even coat.

8. Refrigerate the pie for at least 3 hours, or until the filling is set and the glaze is firm.

9. Slice and serve chilled, with your choice of toppings.

For a twist on this classic pie, consider adding a layer of sliced bananas or strawberries before pouring in the cream filling. You can also experiment with different types of chocolate for the glaze, such as milk chocolate for a sweeter touch or dark chocolate for a more intense flavor. If you prefer a nutty crunch, sprinkle some toasted almonds or hazelnuts on top of the glaze before it sets. For a festive touch during the holidays, a sprinkle of sea salt or a dusting of cocoa powder can add a delightful contrast to the sweet creaminess of the pie.