Combine sugar, cornstarch and salt, then whisk to combine.

Create a slurry by whisking in a 1/4 cup of milk until smooth, then whisk in the egg yolks until fully combined.

Scald 1 1/2 cups of milk over a double boiler.

Whisk the slurry into the scalded milk, then beat well with a wire whip or rotary beater until smooth. Continue cooking, stirring frequently, until mixture is smooth and slightly thickened. Meanwhile, whisk the cocoa into the remaining 1/4 cup of milk until combined.

Add the cocoa mixture and grated chocolate to the mixture and continue to stir frequently until the chocolate is melted and the mixture holds a line on the back of the spoon.

Remove from the heat and stir in the butter and vanilla until the butter is fully melted and combined.

Refrigerate until cool.

Fill the pre-baked pie shell and spread to the edges with an offset spatula.

Chill until set. Top with meringue if using.

Garnish with Enstrom Almond Toffee & enjoy.