1 baked 9-inch pie crust
1 cup granulated sugar
¼ cup unsweetened cocoa powder
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Optional Topping
Whipped cream or meringue
Ezoic
Instructions
Step 1: Prepare the Pie Crust
Bake the pie crust according to package or homemade instructions until fully baked and lightly golden. Set aside to cool completely.
Step 2: Mix the Dry Ingredients
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Make sure there are no lumps for a smooth filling.
Step 3: Add Milk and Cook
Slowly whisk in the milk. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This can take 6–8 minutes. Do not stop stirring to avoid scorching.
Step 4: Temper the Egg Yolks
In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot chocolate mixture into the yolks while whisking constantly. This prevents the eggs from scrambling. Pour the tempered yolks back into the saucepan.
Step 5: Finish the Filling
Continue cooking for 1–2 more minutes until thick and glossy. Remove from heat and stir in the butter and vanilla until smooth. Pour the filling into the baked pie crust and smooth the top.
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