Crimp the edges and line with foil or parchement. Fill with pie weights (see note).
Bake for 10 minutes. Remove the pie weights (Carefully! They will be hot!).
Bake for an additional 5 minutes, or until the crust looks dry and is a light golden brown.
For the Chocolate Pudding Filling
Combine egg yolks, cornstarch, sugar, milk, and salt in a medium saucepan.
Whisk together over medium heat.
Whisk until thickened and bubbly, about 5-8 minutes.
Off heat, whisk in the vanilla, chocolate, and butter.
Pour the filling into the pie crust and smooth the top.
Gently press some plastic wrap onto the top of the chocolate filling, no need to wrap it around the pie, only the pudding will need covered. Having the plastic wrap touch the filling will keep it from getting a skin on the top.
Chill for at least one hour, up to overnight before serving.
For my homemade pie crust recipe,Click Here!You can use semi-sweet chocolate or milk chocolate. I like a combination of both. You can use chocolate chips or chopped baking chocolate. You do need to fill the crust with pie weights for it to bake properly, but you can use anything that is oven safe and will hold the crust down like dried rice or dried beans.