Ingredients

• 1 prebaked 9-inch pie crust, cooled
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup all-purpose flour (or 3 Tbsp cornstarch)
• ⅛ tsp fine salt
• 2 cups whole milk
• 3 large egg yolks
• 2 Tbsp unsalted butter
• 1 tsp vanilla extract
• Optional for serving: lightly sweetened whipped cream or meringue

Directions

1. Whisk dry. In a saucepan, whisk sugar, cocoa, flour, and salt.
2. Add liquids. Whisk in milk until smooth. Place over medium heat, whisking constantly until steaming.
3. Temper eggs. In a small bowl, whisk yolks. Slowly drizzle in ½ cup hot mixture while whisking. Return egg mixture to saucepan.
4. Thicken. Continue whisking 3–5 minutes until bubbles break the surface and the custard is thick and glossy.
5. Finish. Off heat, whisk in butter and vanilla.
6. Fill & chill. Pour into the cooled pie shell. Press plastic wrap directly onto the surface. Chill until set, at least 4 hours.
7. Serve. Top with whipped cream (or meringue) and slice.