Chocolate Pudding Pie

This is one of my favorite chocolate pudding pies. The filling is smooth and creamy, no store bought pudding can compare. The flavor is extremely chocolaty with just a hint of vanilla. Serves 8-10. Also next week's post won't be a recipe, but instead a post about baking tips.
 For the original recipe:
https://www.hersheys.com/pure-recipes/details.aspx?id=8007&name=Velvety+Chocolate+Cream+Pie
Ingredients:
1 9-inch pie crust, bake and cooled, or 1 9-inch graham cracker crust, baked and cooled
3/4 Cup granulated sugar
1/3 Cup unsweetened cocoa powder
1/3 Cup cornstarch
1/4 teaspoon table salt
3 large eggs, beaten
3 Cups milk. You can use skim milk, but it won't be as creamy.
3/4 Cup dark or semisweet chocolate chips
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract

1. Make sure your pie crust is baked and cooled. 
2. Stir together sugar, cocoa, cornstarch, and salt in a heavy-duty medium saucepan. Whisk the eggs and milk in a medium bowl, or 4-cup measuring cup, until combined. Gradually add the liquid mixture into the sugar mixture on medium heat. Whisk constantly, and cook the mixture until thickened and the mixture comes to a boil, 10-25 minutes. Remove from heat.
3. Stir in the chocolate chips, butter, and vanilla extract until the pudding is smooth. Poor the pudding into the pie crust and immediately press plastic wrap onto the pie surface. Refrigerate 3-6 hours or until firm. Garnish with whipped cream and chocolate shavings if desired.