1️⃣ Blind-bake the crust
Preheat your oven to 375 °F (190 °C). Fit the crust into a 9″ pie pan, crimp the edges, line with parchment, and fill with pie weights (or dried beans). Bake 12–15 minutes until edges are golden, remove weights and paper, then bake 5 more minutes. Cool completely.

2️⃣ Combine dry ingredients
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until evenly blended.

3️⃣ Whisk yolks and milk
In a separate bowl, whisk the egg yolks and milk until smooth and no streaks of yolk remain.

4️⃣ Cook the custard
Slowly pour the milk mixture into the saucepan, whisking constantly to dissolve the dry ingredients. Set over medium heat and stir continuously with a heat-proof spatula or whisk until the mixture thickens and just begins to bubble—about 8–10 minutes.

5️⃣ Finish the filling
Remove from heat. Stir in vanilla extract and butter pieces until the butter is fully melted and the custard is glossy and smooth.

6️⃣ Fill and chill
Pour the warm custard into the cooled crust, smoothing the top. Let cool to room temperature, then cover with plastic wrap (press wrap onto the surface to prevent a skin) and refrigerate at least 4 hours, preferably overnight, until fully set.

7️⃣ Top and serve
Just before serving, add a layer of whipped cream or dollops of meringue. Garnish with chocolate shavings or a light dusting of cocoa powder. Slice and enjoy!