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In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Slowly add milk while whisking to avoid lumps.
Place over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency (around 5–7 minutes).
Slowly whisk half of the hot mixture into the egg yolks to temper them. Pour back into the saucepan and cook for another 2–3 minutes.
Remove from heat. Stir in dark chocolate, butter, and vanilla extract until melted and smooth.
Pour the filling into the baked pie crust, smoothing the top. Cover with plastic wrap directly on the surface to prevent skin from forming.
Refrigerate for at least 3 hours or until set.
Before serving, top with whipped cream and garnish with chocolate curls or shavings.