If you’re using a store-bought crust, preheat your oven according to the package instructions and bake until golden brown. If making from scratch, roll out your dough and place it in a pie dish, then bake until lightly browned.

In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until well combined.

Gradually add milk and heavy cream, whisking until smooth.

Place the saucepan over medium heat, stirring frequently until the mixture thickens and just comes to a gentle boil.

In a separate bowl, lightly beat the egg yolks. Slowly add a ladle of the hot chocolate mixture into the yolks to temper them, stirring constantly.

Once combined, whisk the egg yolk mixture back into the saucepan with the chocolate mixture. Continue to cook for an additional minute, allowing it to thicken even more.

Remove from heat and stir in the vanilla extract. Let the filling cool slightly before carefully pouring it into the prepared pie crust.

Allow the pie to cool completely at room temperature, then cover it and refrigerate for at least 4 hours or overnight for best results.

Top with whipped cream or chocolate shavings just before serving. Enjoy!