Bake the pie crust according to package instructions. Let it cool completely on the counter. A cooled crust keeps the filling firm.

Mix Dry Ingredients

Add sugar, cocoa powder, cornstarch and salt to a saucepan. Whisk well until everything blends evenly and no cocoa lumps remain.

Pour milk slowly into the saucepan. Whisk constantly to prevent lumps. Continue mixing until the mixture looks smooth and creamy.

Beat egg yolks in a small bowl first. Slowly add them to the chocolate mixture while whisking continuously for a smooth texture.

Place the saucepan over medium heat. Stir constantly while cooking. The mixture slowly thickens and becomes a rich chocolate pudding.

Remove the saucepan from heat. Stir in butter and chocolate chips. Mix until everything melts completely and the filling becomes shiny.

Pour vanilla extract into the warm chocolate filling. Stir gently until the flavor spreads evenly throughout the mixture.

Pour the chocolate filling into the cooled pie crust. Spread evenly using a spatula so the top becomes smooth.

Place the pie in the refrigerator for at least four hours. This helps the filling set and become perfectly sliceable.

Spread whipped cream on top before serving. Sprinkle chocolate shavings for decoration and extra flavor.