Instructions:
Step 1: In a medium saucepan, melt the butter over medium heat.
Step 2: Stir in the sugar, cocoa powder, flour, and salt until well combined.
Step 3: Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture begins to thicken.
Step 4: Slowly add a small amount of the hot mixture into the beaten egg yolks to temper them, then stir the egg yolks back into the saucepan.
Step 5: Continue to cook and stir until the filling is thick and creamy.
Step 6: Remove from heat and stir in the vanilla extract.
Step 7: Pour the chocolate filling into the pre-baked pie crust and smooth the top.
Step 8: Let the pie cool at room temperature, then refrigerate for at least 4 hours or until set.
Step 9: Garnish with chocolate swirls or whipped cream before serving, if desired.
Storage Information:
Store the pie covered in the refrigerator for up to 4 days. Serve chilled for the best texture and flavor.
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