Easy Chocolate Pie

Steps

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1. 1
   Preheat oven to 400°F. Line pie shell with parchment paper and fill with pie weights. Bake for 20 minutes.
   ≈0:06
2. 2
   Remove parchment and weights, then bake for another 10 to 15 minutes until the crust is golden and fully dried out.
   ≈0:25
3. 3
   In a medium pot, combine sugar and cocoa powder, whisking gently to eliminate lumps.
   ≈0:44
4. 4
   Slowly whisk in 1.5 cups of milk until smooth, reserving half a cup to add later.
   ≈1:08
5. 5
   Heat the milk mixture over medium-high heat, stirring frequently until it comes to a simmer.
   ≈1:27
6. 6
   In a separate bowl, combine egg yolks, flour, and salt, stirring to mix well.
   ≈1:40
7. 7
   Using another whisk, add the reserved half cup of milk to the egg yolk mixture and whisk until smooth.
   ≈2:35
8. 8
   In a slow, steady stream, pour the hot cocoa mixture into the egg yolks while whisking vigorously to prevent curdling.
   ≈4:08
9. 9
   Pour the mixture back into the pot and heat over medium-low, stirring constantly in a spiral pattern from the edges toward the center to prevent scorching. Cook until thickened and bubbling, about 5 minutes.
   ≈4:50
10. 10
    Remove from heat and whisk in vanilla and cubed butter until fully incorporated and smooth.
    ≈5:52
11. 11
    If lumpy, strain through a fine mesh sieve. If the pie shell is still baking, transfer the filling to a bowl and cover with plastic or parchment paper to prevent a skin from forming.
    ≈6:18
12. 12
    Once the pie shell has cooled to near room temperature, pour the chocolate filling into the crust. Smooth the top if desired.
    ≈6:50
13. 13
    Refrigerate the pie until set.
    ≈7:10