1-First, gather your tools a medium saucepan, whisk, and your pie crust ready to go. Start by combining the sugar, cornstarch, and salt in the saucepan; then add the milk and egg yolks, whisking everything together until smooth. Think of it as giving your ingredients a good mix to build that silky base.

2-Cook the mixture over medium heat, stirring constantly until it boils and thickens, which takes about 6 to 8 minutes. Once it’s bubbly and thick like pudding, remove it from the heat and stir in the finely chopped bittersweet chocolate, vanilla extract, and butter until everything melts into a glossy filling. For an internal link, if you’re looking for more easy no-bake ideas, check out our no-bake energy bites recipe for a quick snack option that pairs well with desserts.

3-Pour the smooth filling into your baked and cooled pie crust, then pop it in the fridge for at least 4 hours to set. When it’s time to serve, top with whipped cream and maybe some fruit or nuts for extra flair. I like to slice it with a warm knife for clean cuts, just like the pros do it’s a little trick that makes serving a breeze.

4-First Step: Preheat your oven if needed, but since we’re focusing on the stovetop for this part, just get your crust prepped. In my house, we often use a traditional crust, but trying an Oreo one adds a fun surprise that keeps things exciting.

5-Second Step: Melt and mix as described, ensuring no lumps for that perfect texture. If the filling seems too thin, give it another stir patience pays off!

6-Third Step: After pouring, refrigerate and let it chill. Serve chilled, and remember, leftover filling can be stored as pudding for a tasty mid-week treat. This whole process is straightforward, and I’ve made it so many times that it’s become a family favorite.