Step 1: Combine Dry Ingredients.

In a medium saucepan, stir or whisk together the sugar, cornstarch, and salt. This ensures that the dry ingredients are evenly distributed.

Step 2: Add Milk and Egg Yolks.

Pour in the milk and egg yolks.

Whisk to combine until smooth.

Step 3: Cook the Filling.

Stir the mixture over medium heat until it just barely comes to a boil and becomes thick, about 6 to 8 minutes.

Watch it carefully. The cooking time may be shorter or longer depending on your stove.

The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat.

Step 4: Add Chocolate, Vanilla, and Butter.

Add the finely chopped chocolate, vanilla extract, and butter to the hot mixture.

Stir until everything is beautifully combined and the chocolate and butter are melted and smooth.

Step 5: Pour into Pie Crust and Chill.

Pour the chocolate pudding filling into the baked and cooled pie crust.

If there is extra filling, spoon it into small dishes for individual servings.

Place the pie in the refrigerator, uncovered, to chill for at least 4 hours. Chilling is essential for the filling to set properly.

Step 6: Serve with Whipped Cream.

Cut the chilled pie into slices.

Serve with a generous dollop of whipped cream