Blind bake crust at 375°F for 15 minutes with parchment and pie weights, then 5 minutes without
Lower oven temperature to 350°F
In a bowl, whisk together sugar, cocoa powder, and salt
Add melted butter, beaten eggs, evaporated milk, and vanilla extract; whisk until smooth
Pour filling into the warm crust
Bake for 40-45 minutes until the top is set with a slight jiggle
If crust edges brown too quickly, cover them loosely with foil
Cool completely for 2-3 hours before slicing
Serve with fresh whipped cream
Optional: For chocolate ganache topping, mix chocolate chips with evaporated milk and melt together, then chill until firm enough to pipe
