Follow our Homemade Pie Crust instructions to make a homemade crust. Once the crust is assembled and fluted in the pie pan, place it in the refrigerator to chill for 30 minutes.

Preheat the oven to 400ºF. Rearrange the baking racks so you can put the pie on the bottom rack.

Use a fork to dock the bottom of the pie crust.

Line the crust with a large piece of parchment paper. Then use a few layers of aluminum foil to create a bowl shape that fits within the pie pan. Fill the foil with dried beans, rice or granulated sugar. This is to help weigh down the pie crust, preventing bubbles or shrinking.

Place the pie crust on the bottom rack and bake for 20 minutes. After 20 minutes, remove the pie crust from the oven and carefully remove the dried beans, rice or granulated sugar along with the foil and parchment paper. Return to the oven and bake for 5-20 minutes longer or until the crust is golden. A homemade pie crust seems to take longer, while a store bought pie crust seems to only take 5 more minutes.

Allow the crust to cool completely before adding the filling. I usually like to blind bake the pie crust in advance,

In a medium pot, stir together the granulated sugar, cornstarch and salt. Set aside.

In a separate bowl, whisk together the egg yolks and whole milk. Gradually whisk the milk mixture into the dry ingredients in the pot.

Set the heat to medium, and whisk the mixture frequently, until the mixture just begins to boil, about 6-7 minutes. The mixture will foam. Remove the pot from the heat. The mixture should have thickened into a pudding-like consistency.

Whisk in the chocolate chips, butter and vanilla extract. Use a spatula to scrape the bottom and sides of the pot, fully incorporating everything. Allow the mixture to cool for 10 minutes.

Pour the pie filling into a blind baked pie crust. Allow it to cool on the counter for 30 minutes. Cover the top of the pie filling with plastic wrap to prevent the pudding from developing a skin. Refrigerate the pie overnight, or at least 6 hours. Before serving, top with whipped cream and chocolate shavings.