Old Fashioned Chocolate Pie!

Prepare the Pie Crust:
- Pre-bake your pie shell according to package or recipe directions, then let it cool.
Make the Chocolate Custard:
- In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and bubbles. (This takes about 8–10 minutes.)
Temper the Egg Yolks:
- Slowly whisk about ½ cup of the hot chocolate mixture into the beaten egg yolks (to warm them without scrambling).
- Pour yolk mixture back into the saucepan, whisk well, and cook for 2 more minutes.
Finish the Filling:
- Remove from heat and stir in butter and vanilla.
- Pour hot filling into the baked pie shell and smooth the top.
Chill:
- Let pie cool for about 30 minutes, then refrigerate for at least 3–4 hours until fully set.
Top & Serve:
- Top with fresh whipped cream or meringue right before serving.
- Sprinkle with a little chocolate shavings for a nice finish.

For a Meringue Pie: Spread meringue over the hot filling, bake at 350°F (175°C) for 10–12 minutes until golden, then chill.
Extra-Rich Version: Add ½ cup chopped dark chocolate to the filling when you stir in butter for a deeper flavor.

Would you like me to include a no-bake version (perfect for hot days) or keep it classic with this stovetop custard method?