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Cook the pie crust per package or recipe directions.
Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray.
In a large saucepan, whisk sugar, cornstarch, cocoa, and salt.
Add milk and whisk (scraping the sideuntil fully incorporated.
Set the saucepan over medium to medium-low heat. Cook and whisk continuously 8-10 minutes or until bubbly (over the entire surfacand thickened.
Cook an additional 30 seconds and remove from the heat.
Add chocolate and butter. Whisk until melted and smooth.
Add vanilla and whisk until incorporated.
Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.
Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.
In a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH 1 minute or until foamy.
Set the speed to HIGH and whisk 1-2 minutes or until still peaks form.
Spread to whipped cream over the pie and serve.
Garnish with chocolate flakes or shavings.