Egg-Free French Silk Pie

Combine sugar and cornstarch in a medium-sized cooking vessel until they are thoroughly incorporated. Gradually add milk to the mixture, stirring continuously. Increase heat to a medium level and maintain constant stirring until the mixture reaches boiling point. Take the saucepan off the heat source.

Introduce chocolate chips and vanilla extract into the hot milk mixture, stirring until the chocolate has fully dissolved and the mixture is smooth. Transfer the mixture to a large container, cover it with plastic wrap, and place it on a flat surface until it cools down to room temperature.

In the meantime, combine 2 cups of whipping cream and powdered sugar in a large mixing container; use an electric mixer to blend the ingredients until soft peaks form.

Once the cooled chocolate mixture is ready, use a clean beater attachment to blend it further until it becomes light and fluffy. Gently fold half of the whipped cream mixture into the chocolate mixture, taking care not to overmix. Pour the mixture into a pie crust and top it with the remaining whipped cream. Refrigerate the pie for 2 to 3 hours, or until it has set firm. Serve chilled