Preheat the oven to 325°F.
Make the Filling: In a small bowl (microwave safe), microwave the chocolate for about 30-second, then add butter and continue melting in the microwave in the 30-second interval, stirring after each interval until completely melted and smooth. Set aside.
Line the bottom of the pie crust with parchment paper and add dried beans on top. The beans will ensure that the bottom of the crust does not rise.
Bake for 5-6 minutes in the preheated oven, remove from the oven and let it cool. You do not want the pie crust to be too brown.
In a large mixing bowl, whisk together the granulated sugar, cornstarch, and cocoa powder.
Then add eggs, milk and vanilla extract.
Finally, add the microwaved chocolate and butter.
Pour into the pie crust and bake at 325 °F for 35-40 minutes or until the top is nice and thoroughly browned or when a skewer inserted in the middle of the pie comes out clean. (See notes 1)
Allow to cool completely before slicing and serving. Serve with a dollop of this homemade whipped cream and strawberries, if desired.