Chocolate Cream Pie Recipe for 8

Instructions:

1. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
3. Chill the crust in the refrigerator for 15 minutes to set.
4. In a medium saucepan, whisk together cocoa powder, granulated sugar, cornstarch, and salt.
5. Gradually stir in the whole milk over medium heat, whisking constantly until the mixture thickens and begins to bubble.
6. Temper the eggs by slowly whisking a small amount of the hot chocolate mixture into the egg yolks to warm them, then pour the egg mixture back into the saucepan.
7. Continue cooking for 2 minutes, stirring constantly until the custard is glossy and thick.
8. Remove from heat and stir in the room temperature butter and vanilla extract until completely melted and incorporated.
9. Pour the chocolate filling into the chilled crust, smoothing the top with a spatula.
10. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming and refrigerate for at least 4 hours.
11. Beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
12. Spread or pipe the whipped cream over the chilled filling just before serving.