Evaporated Milk Chocolate Pie Lighter Than You Think

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press firmly into the bottom and up the sides of a 9-inch pie plate.
2. Chill the crust in the refrigerator for at least 30 minutes.
3. In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
4. Gradually whisk in the evaporated milk until smooth. Add the egg yolks and whisk until well combined.
5. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Cook for 1 minute more.
6. Remove from heat and stir in the butter and vanilla extract until melted and smooth.
7. Add the chopped chocolate and stir until melted and the filling is glossy.
8. Pour the chocolate filling into the chilled graham cracker crust.
9. Cover the pie with plastic wrap (pressing it gently onto the surface to prevent a skin from forming) and chill in the refrigerator for at least 3-4 hours, or preferably overnight, until set.
10. Before serving, garnish with whipped cream, chocolate shavings, or fresh berries, if desired.