Ingredients:
1 pre-baked pie crust
2 cups whole milk
¾ cup granulated sugar
¼ cup unsweetened cocoa powder
3 tbsp cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
Whipped cream, for topping
Instructions:
In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt .
Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil .
In a separate bowl, whisk the egg yolks .
Gradually pour about 1 cup of the hot chocolate mixture into the egg yolks, whisking constantly to temper the eggs
Slowly pour the egg mixture back into the saucepan with the remaining chocolate mixture, whisking constantly .
Cook for an additional 2-3 minutes, until the mixture is thickened .
Remove from heat and stir in the butter and vanilla extract
Pour the chocolate filling into the pre-baked pie crust .
Let the pie cool to room temperature, then refrigerate for at least 4 hours to set
Top with whipped cream before serving
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