1. Prepare the Crust:
If using a homemade crust, roll it out, place it in a 9-inch pie pan, and bake it according to the recipe instructions. Let it cool completely.
2. Make the Chocolate Filling:
In a medium saucepan, whisk together the sugar, flour, cocoa powder, and salt.
Gradually add the milk while whisking constantly to avoid lumps.
Place the saucepan over medium heat, stirring frequently until the mixture thickens and starts to bubble (about 8–10 minutes).
In a small bowl, whisk the egg yolks. Slowly add 1/2 cup of the hot chocolate mixture to the yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan and continue cooking for 2–3 minutes, stirring constantly, until thickened.
Remove from heat and stir in butter and vanilla extract until smooth.
3. Assemble the Pie:
Pour the warm chocolate filling into the pre-baked pie crust, spreading it evenly.
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours or until fully set.
4. Add Toppings (Optional):
Top the pie with whipped cream, meringue, or chocolate shavings just before serving.
Tips for Success:
Smooth Filling: Strain the filling through a sieve for an ultra-smooth texture.
Flaky Crust: Blind-bake the crust with pie weights to prevent it from puffing up.
Make Ahead: The pie can be prepared a day in advance and stored in the fridge.
This old-fashioned chocolate pie is a true comfort dessert with its rich filling and buttery crust—perfect for any occasion!