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1
Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan.
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2
Gradually whisk in the milk in a slow stream.
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3
Whisk in the egg yolks.
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4
Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes.
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5
Reduce the heat to low and cook, whisking, until thick, about 1 minute.
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6
Remove from the heat and transfer to a large bowl.
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7
Whisk in the butter and vanilla.
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8
Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming.
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9
Cool to room temperature, about 1 hour.
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10
Fold the chopped candy into the pudding.
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11
Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form.
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12
Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain.
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13
Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
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14
Whip the remaining 1/2 cup cream just until soft peaks form.
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15
Spread over the pie and garnish decoratively with sliced or chopped candy.
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16
Cook's Note: The pie can be frozen overnight and thawed at room temperature for 10 to 15 minutes before slicing; it can also be refrigerated instead of frozen.
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17
Use the plastic insert of the pie crust, flipped upside down, as a lid to cover the pie while freezing
