Chocolate Cream Pie

Combine the sugar, flour, cocoa powder and salt in a medium/large sauce pan over medium heat. Heat it and stir until lump free. Slowly drizzle in the milk while stirring over medium heat. Cook over medium until mixture thickens and is bubbly, about 5 minutes. Make sure to stir around the edges of the pan. Remove from heat.

Whisk egg yolks in a medium-sized heat proof bowl. Take 1/2 cup of the chocolate mixture and whisk continually while adding it into the egg yolks. Continue to add more of the chocolate mixture until a total of 2 cups of the chocolate mixture has been added. Then add egg mixture back into the chocolate mixture and return it to medium heat stirring continually until mixture starts to bubble. This should take about 2 minutes. Then remove from heat. Add vanilla and butter and stir until fully combined.

Pour chocolate pudding mixture into the pre-baked pie crust. Cover with plastic wrap and cool for at least 5 hours before serving. Top with whipped cream.