Whisk together the sugar, cornstarch, and salt in a saucepan. In a separate bowl, whisk together the milk and egg yolks. Slowly whisk the milk mixture into the sugar mixture in the saucepan until combined.
Cook medium heat, stirring constantly, scraping the bottom and sides of the pot (switch to a silicone spatula if needed) until the mixture comes to a boil. Boil while stirring for one minute. Remove from heat.
Add the finely chopped chocolate, butter, and vanilla. Stir until combined.
Pour into a prepared 9-inch pie crust and spread out evenly. Chill in the refrigerator for 4 hours or until firm.
Top with whipped cream and chocolate shavings.
Video
Notes
One: Pie Crust Options
Homemade Crust: We often our simple homemade pie crust to make chocolate pie. A homemade traditional pie crust is so flaky yet sturdy, and it has the best flavor. You’ll need to blind-bake (aka pre-bake) the pie crust before making the filling.
Store-Bought Crust: A store-bought pie crust is a great option for when you are short on time. You can choose the refrigerated pie dough or a frozen, already-in-the-pie-tin crust.
Graham Cracker Crust: For a completely no-bake chocolate pie, use a graham cracker crust! You purchase a ready-made graham cracker crust, or you can make your own using this simple graham cracker crust recipe:
Mix together 1 1/2 cups of graham cracker crumbs, 5 tablespoons of melted butter, and 3 tablespoons of granulated sugar until combined.
Press the mixture into the pie plate bottom and up the sides.