Chocolate Cream Pie with Graham Crust

Instructions:

1. Combine graham cracker crumbs, 75g granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes until golden. Let it cool completely.
2. In a medium saucepan, whisk together 150g granulated sugar, cocoa powder, cornstarch, and salt. Slowly whisk in the whole milk until smooth. Heat over medium, stirring constantly, until the mixture begins to bubble and thicken.
3. Whisk egg yolks in a separate bowl. Slowly pour about 1/2 cup of the hot chocolate mixture into the yolks while whisking vigorously to temper them. Pour the tempered egg mixture back into the main saucepan.
4. Continue cooking the filling for 2 more minutes over medium heat, stirring constantly, until glossy and thick. Remove from heat and stir in 28g butter and 10ml vanilla extract until melted.
5. Pour the chocolate filling into the cooled crust. Immediately press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
6. Chill the pie in the refrigerator for at least 4 hours to set.
7. Whip heavy whipping cream, powdered sugar, and 5ml vanilla extract until stiff peaks form. Top the chilled pie with the whipped cream before serving.