• Set the cooked pie crust aside until ready to fill.
  1 9-inch refrigerated pie crust
• Cut a piece of parchment paper or waxed paper the size of the pie plate, and spray it lightly with nonstick cooking spray. Set aside.

For the Filling

• In a large saucepan, whisk the sugar, cornstarch, cocoa, and salt together.
  ⅓ cup granulated sugar, ¼ cup cornstarch, 2 tbsp unsweetened cocoa powder, ¼ tsp kosher salt
• Add the milk and whisk, scraping the sides until fully incorporated.
  3 cups whole milk
• Set the saucepan over medium to medium-low heat. Cook and whisk continuously for 8-10 minutes, or until bubbly over the entire surface and thickened.
• Cook an additional 30 seconds and remove from the heat.
• Add the chocolate and butter and whisk until melted and smooth. Add the vanilla and whisk until incorporated.
  4 oz. semisweet chocolate, 2 oz. bittersweet chocolate, 3 tbsp unsalted butter, 2 tsp pure vanilla extract
• Pour the filling into the cooled pie crust and cover with the prepared parchment. Lightly press the parchment against the surface of the filling.
• Cool the pie on the countertop 45-60 minutes then refrigerate until filling is set and firm, about 3 hours. The pie can be made up to 24 hours ahead, but add the whipped cream not more than 2 hours before serving.

For the Topping

• In the bowl of a stand mixer fitted with the whisk attachment, whip the cream and powdered sugar on MEDIUM-HIGH until foamy, about 1 minute.
  1 cup heavy cream, 1½ tbsp powdered sugar
• Set the speed to HIGH and whisk until stiff peaks form, about 1-2 minutes.
• Spread the whipped cream over the pie and serve.
• Garnish with chocolate flakes or shavings.
  chocolate flakes or chocolate shavings