Chocolate Pudding Pie

In a large saucepan, combine all-purpose flour, unsweetened cocoa powder, granulated sugar, and a pinch of salt. Whisk together until well combined.

Add the whole milk and egg yolks to the dry mixture, whisking well. Stir in the vanilla extract and combine thoroughly.

Place the saucepan over medium-low heat and cook for 7 to 10 minutes (about 8 minutes is ideal) until the mixture thickens noticeably. Continuously scrape the bottom and sides of the pot to prevent burning and ensure the flour and cocoa powder cook through properly. The mixture should reach a thick custard-like consistency.

Remove from heat and stir in the unsalted butter until completely melted and the custard becomes glossy.

While the custard is still hot, pour it into the pre-baked 9-inch deep dish pie crust.

Cover the pie with plastic wrap, pressing it directly onto the surface of the custard to prevent a film from forming. Refrigerate overnight until completely set.

Before serving, top the pie with whipped cream and garnish with grated chocolate shavings.