1 oz. semi sweet chocolate
1/4 c. light cream
1 (9 inch) baked pie crust
4 tbsp. (1/4 c.) sugar
2 egg yolks
2 tbsp. cornstarch
1 1/4 c. milk
1 c. passion fruit puree
1 pkt. unflavored gelatin
3 tbsp. warm water
1 oz. semi sweet chocolate, for the garnish

Gently melt 1 ounce chocolate in microwave; add cream. When mixture is smooth, pour into baked pie shell and swirl to cover bottom. Refrigerate to harden chocolate. In a saucepan, beat the sugar and egg yolks together until light in color. Add the cornstarch and continue to beat. In a second pan or microwave, warm the milk to tepid. Add to the egg mixture and heat, stirring constantly. The mixture will become lumpy, then smooth. The cornstarch prevents the mixture from curdling; it will become smooth as you beat. Heat for several minutes to cook the starch. Take off the heat and add the passion fruit puree. Put the gelatin and water in a small pan and stir over low heat to soften and dissolve. Stir dissolved gelatin into the milk mixture. Let cool and begin to set slightly. Pour mixture into pie shell. Refrigerate to set. Coarsely chop remaining ounce of chocolate into chip size pieces and sprinkle on the pie.