Instructions

• Pour 1 1/2 cups milk into a medium saucepan and heat over medium until the milk is hot and steaming and small bubbles form at the edges (do not boil).
• In a bowl, whisk together 1/2 cup sugar, 3 tablespoons cocoa powder, 3 tablespoons all-purpose flour, and 1/4 teaspoon salt until evenly combined.
• Gradually whisk the dry mixture into the hot milk in the saucepan until smooth. Return the pan to medium heat and cook, stirring constantly, until the mixture thickens.
• Remove the pan briefly from the heat. In a separate bowl have the 2 egg yolks, beaten. Add a small amount of the hot chocolate mixture to the beaten yolks while whisking constantly to temper them, then pour the tempered yolks back into the saucepan, stirring constantly.
• Return the pan to medium heat and cook, stirring constantly, for at least two minutes more, until the mixture is thick and smooth.
• Remove from heat and stir in 1 teaspoon vanilla extract.
• Pour the chocolate pudding into the baked pie shell and smooth the top. Let the pie cool to room temperature, then refrigerate until fully chilled and set.
• When the chocolate filling is cooled and set, top with Cool Whip or whipped cream before serving.