Prep time: 15 minutes

Cook time: 30-35 minutes

Materials:

• 1 (9 inch) pie crust
• 1/2 cup unsweetened cocoa powder
• 3 tbsp. cornstarch
• Pinch of salt
• 1 1/2 cup granulated sugar
• 3 egg yolks
• 3 cups whole milk
• 1 tbsp. vanilla extract
• 1 tbsp. unsalted butter (additional needed to grease pie plate)
• 1/2 cup chopped dark/ semi-sweet chocolate
• 1/2 cup heavy whipping cream
• 3-4 tbsp. powdered sugar

Process:

1. Preheat the oven to 375 degrees F and grease a pie plate with some unsalted butter or cooking spray.
2. Place your pie crust into the prepared pie plates and smooth it out. Taking a fork poke a few holes in the bottom of the crust.
3. Grab a piece of aluminum foil and coat the bottom that will be touching the pie crust with some melted butter. Place the foil into the pie plate covering the crust.
4. Pour your pie weights over the foil (I used dry beans) and bake for 16 minutes.
5. Remove the pie weights and foil and bake for an additional 12-14 minutes.
6. Let crust cool completely.
7. In a small bowl combine the cocoa powder, cornstarch and salt. Mix well.
8. In a medium sized sauce pan combine the sugar, egg yolks, milk and vanilla extract. Mix well to incorporate.
9. Add in the cocoa mixture and mix to combine.
10. Place sauce pan over medium/ high heat and cook stirring often, until the mixture has thickened (about 4-5 minutes).
11. Remove from heat and add in the melted butter and chocolate. Mix until both are melted and incorporated.
12. Pour the custard into the baked pie crust and let cool completely at room temperature.
13. Place in the fridge for 4-5 hours to allow the chocolate to set completely.
14. In a mixing bowl combine the whipping cream and powdered sugar.
15. Whip using a hand held mixer until stiff peaks form.
16. Pour the whipped cream over the pie. Grate some additional chocolate over the top, cut, plate and ENJOY!