Tool

• 9″ deep-dish pie pan

• Parchment paper

• Pie weights or dried beans

• Mixing bowl

• Saucepan

Ingredients

• 1 pie crust, homemade or store‑bought

• 1½ cups granulated sugar

• ½ cup unsweetened cocoa powder

• 2 cups whole milk or evaporated milk

• 4 large egg yolks

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• ¼ cup unsalted butter, cubed

• 1 teaspoon vanilla extract

• Whipped cream, for serving

Direction

1. Blind‑bake the crust Heat the oven to 400°F. Line the pie crust with parchment and fill it with pie weights. Bake for 20 minutes, then remove the parchment and weights and bake for another 10–15 minutes until the crust looks golden and dry. Let it cool completely.

2. Build the chocolate base In a saucepan, whisk the sugar and cocoa together. Slowly add 1½ cups milk, whisking until smooth. Bring the mixture to a simmer over medium‑high heat, stirring often, then lower the heat to medium‑low.

3. Make the egg mixture In a heat‑safe bowl, whisk the remaining ½ cup milk with the egg yolks, flour, and salt until smooth.

4. Temper and combine Gradually pour the hot chocolate mixture into the egg mixture while whisking constantly. Return everything to the saucepan.

5. Cook the pudding Cook over medium‑low heat, stirring nonstop, until thick and bubbling — about 5 minutes. The custard should reach 185–190°F.

6. Finish the filling Remove from heat and stir in the butter and vanilla until fully melted and smooth. For an extra silky texture, strain the pudding through a fine mesh sieve.

7. Fill and chill Pour the pudding into the baked crust. Refrigerate for at least 4 hours or overnight. If chilling overnight, cover the pie after the first 4 hours.

8. Serve Add whipped cream if you like. Store leftovers covered in the refrigerator for up to 1 week.

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   Nutrition -

   (Per Serving)

Calories: 400kcal Carbohydrates: 57g Protein: 6g Total Fat: 18g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 120mg Sodium: 263mg Potassium: 220mg Fiber: 3g Sugar: 41g Vitamin A: 450IU Calcium: 107mg Iron: 2mg