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1
Preheat oven to 350F.
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2
Sift flour, the 1.5 tsp sugar, and the 1/2 tsp salt into a 9-inch pie plate, making sure they are well combined.
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3
In a separate bowl, whisk together oil and milk.
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4
Add this to the pie plate, and mix with fork until well blended.
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5
Starting from the center, press crust evenly into pie plate.
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6
Flute edges with fork (if you want).
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7
Freeze pie crust for ten minutes.
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8
This will help prevent it from bubbling up while baking.
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9
Place chilled crust in oven and bake until light golden brown, about ten minutes (maybe more if your freezer is really powerful).
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10
Set crust aside in a cool place.
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11
For the filling, prepare a cold bowl by placing it in a few inches of ice-cold water in the sink.
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12
Next, combine the 1/3 cup sugar, cornstarch, cocoa, and the 1/4 tsp salt in a medium saucepan.
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13
Whisk together cream and egg yolks, then whisk this into the sugar mixture.
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14
Cook on medium-low heat, stirring almost constantly, until thickened (about 8 minutes).
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15
Add chocolate and butter, and stir quickly to melt.
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16
Most likely the pudding will need sieving, so pour though a sieve or mesh strainer into the cold bowl.
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17
Allow it to cool somewhat, then pour it into your prepared crust.
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18
Cover with plastic wrap (it should be touching the surface of the pudding, to prevent skin).
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19
You may have extra pudding if your pie plate is shallow or your pudding was exceptionally smooth.
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20
Pour this into a bowl and cover with plastic wrap as well.
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21
Place pie and any extra pudding in the refrigerator, and allow to set for at least 30 minutes, preferably one hour or more.
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22
Refrigerated pie will keep for several days.
