Make the pie crust

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1. Preheat the oven to 350°F. Choose a 9” pie dish, and set it aside. (You can lightly spray it with nonstick cooking spray, but this isn’t necessary.)
2. In a large bowl, combine the Graham cracker crumbs and sugar. Pour in the melted butter, and stir until combined.
3. Press the mixture into the prepared pie dish, and press firmly to form a crust.
4. When the crust is evenly distributed, pop into the oven and bake for 20-25 minutes, or until the crust has set.
5. Let cool while you make the chocolate pudding mixture.

Make the Chocolate Pudding

1. Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan.
2. Pour in two cups of milk, and whisk until combined.
3. Turn the heat to medium-low and whisk until the mixture begins to thicken and steam.
4. Pour in the remaining milk slowly, stirring constantly until the mixture reaches a boil.
5. Allow the mixture to boil for or until it is very thick, this can take a few minutes, but will happen and when it does, will happen fast. (It should coat the back of a spoon easily at this stage.)
6. Remove from heat and stir in butter and vanilla extract until combined.
7. Let cool in the saucepan until it’s no longer steaming.

Make the Chocolate Pudding Pie

1. Pour the pudding into the baked graham cracker pie crust.
2. Smooth out the top with an offset spatula.
3. Cover with plastic wrap, pressing out any air bubbles to press the wrap flat on top of the pudding so a skin doesn’t form.
4. Refrigerate for 3-4 hours.
5. Garnish with homemade whipped cream, fresh fruit and chocolate shavings.
6. If you've tried this recipe, come back and let us know how it was in the comments or ratings.