Chocolate Cream Pie

How to do it

0. Bake pie shell per package; cool to room temp (warm crust makes filling weep).
1. Dry whisk sugar + cocoa in a pot until even.
2. Slowly whisk in 1½ cups milk.
3. Bring to a simmer on medium-high, stirring often — don’t boil violently. When hot and smooth, set aside off heat.
4. In a bowl: yolks, flour, salt, and remaining ½ cup milk; whisk smooth.
5. Temper: very slowly whisk the hot chocolate mixture into the egg mixture so yolks don’t scramble.
6. Pour back into the pot; medium-low heat, stir constantly until thick, glossy, lightly bubbling (~5 minutes).
7. Off heat: vanilla and cubed butter; whisk until butter disappears.
8. Cool 5–10 minutes, then pour into cooled crust. Cover lightly (plastic on surface avoids skin). Chill thoroughly (overnight is ideal).
9. Before serving: whip cream and dollop or pipe on top.

Sequence tip: Do the egg mix (steps 4–6) after the cocoa slurry is hot — easier than simmering cocoa before eggs are ready.