This is from my Pie book. It has a more bitter-sweet flavor than the Better Crocker recipe.
3/4 c. plus 2 T. sugar
3 1/2 T. cornstarch
1/8 t. salt
2 1/2 c. whole milk (I use 2 c. whole, and 1/2 c. cream)
4 large egg yolks
2 T. butter, cut into pieces
2 t. vanilla
3 oz. unsweetened chocolate, coarsely chopped
Combine sugar, cornstarch and salt in saucepan. Whisk to mix thoroughly. Whisk in the milk and egg yolks. Place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken (5-7 minutes). Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering. Remove from the heat and whisk in the butter, one piece at a time, and the vanilla. Whisk in the chocolate, one-third at a time, until smooth and fully melted. Slowly pour the filling into a cooled pie shell. Press a piece of plastic wrap directly over the filling, leaving no gaps or air pockets. Refrigerate for 4 hours. Top with whipped cream and chocolate curls.