Easy-bake Chocolate Cream Pie

Makes 2 pies or 1 pie and enough to fill individual ramekins

Filling:
7 ounces whole milk
7 ounces cream
2 cups (12 ounces) Guittard 61% cacao chips
4 whole eggs plus 2 egg yolks
3 tablespoons sugar
2 teaspoons salt

Bring the milk and cream to a boil. Combine the remaining ingredients in the blender to break up into small pieces. Note: using a spatula, scrap the sides and corners of the bowl to release any chocolate that as caked to the sides, and continue blending until well incorporated and smooth. While blending, pour the boiling milk/cream mixture into the chocolate and continue mixing until smooth, about 2 minutes.

Topping:
3 mint leaves
14 ounces cream, lightly whipped (set aside half for the topping)
½ cup toasted almond slices

Chop the mint and add to the 14 ounces of cream and whip to soft peaks. (Set half of this mixture aside.) Once smooth, fold the whipped cream and chocolate mixture together.

Crust:
Pre-baked pie crust

Pour the chocolate mixture into  pre-baked flaky pie crust and chill until set. Serve with toasted almond slivers and a dollop of the mint-infused whipped cream.