Chocolate Cream Pie

Bake your pie crust according to package instructions or your recipe instructions. When done, set aside to cool.

In a large mixing bowl, stir together the egg yolks and sugar until combined. Add the cornstarch, cocoa powder, and salt and mix again until combined. Slowly mix in the milk until smooth.

Pour the mixture into a pot over medium heat and bring to a boil, stirring often. Once the mixture is brought to a boil, it will be thickened to a pudding consistency. Remove from the heat and stir in the butter and vanilla. Leave the mixture in the pot to cool for 10-15 minutes, stirring every 2-3 minutes until smooth.

Once the pudding has cooled, add it to the baked pie shell. Cover with plastic wrap and refrigerate for 3-4 hours, until completely chilled.

Top with whipped cream to cover most of the filling. Using a vegetable peeler, shave pieces of the dark chocolate all over the top of the pie, until you’re out of chocolate. Serve cold.