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Whisk the granulated sugar, cocoa powder, and cornstarch in a medium saucepan.
Separate the eggs and save the whites for another use. Whisk the egg yolks and milk in a large mixing cup, then pour into the saucepan along with the butter.
Cook over medium heat, whisking frequently, until the mixture is thick like pudding.
Remove from heat and stir in the salt and vanilla extract. If the mixture is lumpy then use an electric mixer to beat out the lumps.
Pour the chocolate pudding into a fully cooked pie shell and transfer it to the refrigerator to chill for at least 3 hours.
Top with whipped cream or meringue, if desired.