• In a large saucepan, over medium heat, bring the milk to boiling. (Milk begins to rise as it comes to a boil, so you want to keep your eye on it.)
  3 c. milk
• Meanwhile, mix the sugar, cornstarch, flour, cocoa, and salt.
  1 c. sugar, 3 1/2 Tbsp. cornstarch, 2 Tbsp. all-purpose flour, 4 Tbsp. unsweetened cocoa powder, 1/2 tsp. salt
• Add the egg yolks and one cup of the hot milk to the cornstarch mixture, and mix until creamy.
  3 large egg yolks
• Slowly, while whisking, pour the egg/cornstarch mixture into the hot milk. Bring it to a full boil. (Be careful, because boiling pudding can splatter.)
• Remove from the heat and add butter and vanilla. Stir until the butter is melted and combined. Set aside to cool.
  2 Tbsp. butter, 1 tsp. vanilla extract
• Pour the cooled pudding into a 9" pre-baked pie crust. Refrigerate to chill.
  1 pre-baked (9") pie crust
• Top with whipped cream and serve. Store any leftovers, loosely covered, in the refrigerator for up to 5 days.

Whipped Cream:

• Whip the cream, sugar, and vanilla until it is thickened. (If you overbeat it, it will start to turn into butter. But you don't want it too thin either, so just beat until it's thick and creamy.)
  1 1/2 c. heavy whipping cream, 2 Tbsp. sugar, 1 tsp. vanilla extract
• Spread over the top of the chilled pudding.