So I cheated a little on this recipe, as it could be made with much healthier options, but living in a rural area can mean limited ingredient options. I used what I had on hand or could find locally.

1. Using 1 cup of your milk, mix together cornstarch (I usually have best results adding 1 Tbsp at a time - mixing then adding more), cacao powder, cinnamon, sugar & vanilla extract. Mix well, try to get out as many of the lumps as possible.
2. Bring to boil the remaining 1 1/4 cup of milk. Slowly whisk in the cacao cornstarch mixture (similar to making cornstarch gravy). Bring to a boil while constantly stirring. If you do not stir, it will burn. Turn down the heat and cook for about 2 more minutes, the mixture will thicken.
3. Remove from heat and mix in chocolate chips until well blended.
4. Pour into pie crust and cover tightly. I used parchment paper to cover my pie as I didn't want to use plastic wrap, it worked great. I just pressed it down onto the pie to make sure it was touching and covering the top of the chocolate. In case you're wondering, this step is to prevent the filling from forming a 'skin'.
5. Chill for at least 2 hours, or overnight.
6. Serve with whip cream. I usually slice the pie and add the whip to each slice. The left overs keep better that way and some of my family only like a tiny amount of whip cream.