Old-Fashioned Chocolate Cream Pie

In a medium saucepan (off heat), whisk together the granulated sugar, cocoa powder, cornstarch, and a pinch of salt. Gradually whisk in the whole milk and heavy cream until completely smooth with no lumps remaining.

Place the saucepan over medium heat, stirring constantly with a whisk. Cook until the mixture thickens and begins to bubble. In a small bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks while whisking vigorously (tempering), then pour the yolk mixture back into the saucepan.

Cook for 1 additional minute while stirring constantly as it thickens further. Remove from heat immediately. Stir in the chopped semi-sweet chocolate, butter, and vanilla extract until completely melted and glossy.

Pour the hot chocolate filling into your pre-baked, cooled pie crust. Press a sheet of plastic wrap directly onto the surface of the warm custard to prevent a skin from forming. Refrigerate for at least 4 hours (or overnight) until fully set.