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In a medium, heavy saucepan, whisk together the egg yolks, all but 1/4 tsp of sugar and the cornstarch over medium heat. Add the milk slowly, whisking constantly. Cook, whisking, until slightly thickened, about 2 minutes. Add the chocolate and butter, lower the heat and continue whisking until thickened, about 5 minutes. Transfer to a medium bowl. Press plastic wrap directly onto the surface of the custard and place the bowl in a larger bowl of ice water until room temperature, about 35 minutes. Divide the mixture among the piecrusts and refrigerate until set, about 1 hr.
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