Bring the goodness of Southern chocolate gravy to the dessert plate.
Creamy, rich chocolate custard is baked in a flaky, buttery pie crust.
The pie crust is perfectly golden brown and flaky, adding a nice texture to the smooth custard.

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
The worst part about this dessert is probably having to wait until it’s set to eat it!
Ingredients
1/2(14.1-oz.)pkg.
refrigerated piecrusts(such as Pillsbury)
3cupswhole milk
2/3cupgranulated sugar, divided
8largeegg yolks
1/4cupcornstarch
1/4tsp.kosher salt
7oz.

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
Unroll piecrust, and fit into a 9-inch pie plate; fold edges under, and crimp.
Dock crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
Cool completely, about 30 minutes.

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle
Gradually pour in about half of the hot milk mixture, whisking constantly until combined.
Strain pie filling:
Pour chocolate filling through a fine mesh strainer into prepared crust.
Slice and serve:
Slice and serve with whipped cream.

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle

Credit:Robby Lozano; Food Stylist: Margaret Dickey; Prop Stylist: Josh Hoggle