1 ½ cups white sugar
3 egg yolks, beaten
½ cup unsweetened cocoa powder
3 tbsp cornstarch
½ tsp salt
3 cups milk
1 tbsp butter
1 ½ tsp vanilla extract
1 (9 inch) pie crust, baked
1 cup frozen whipped topping, thawed
Beat sugar and egg yolks together in a mixing bowl until it turns creamy. Mix in cocoa powder, cornstarch, and salt and mix again until well blended.
Then gently stir in milk. Pour it into a saucepan and cook over medium heat, stirring constantly.
Let it boil and get thickened enough to coat the back of a spoon.
Remove from heat and add in butter and vanilla. Stir well. Let it cool slightly.
Pour mixture into prepared pastry shell; chill the pie in the refrigerator for up to 2 to 4 hours. Garnish with whipped topping. Enjoy.