Preheat oven to 350 degrees.

Roll out pie dough, lay in pie plate and crimp the edges. Prick the bottom of the crust with a fork. Take a sheet of aluminum foil and carefully press into crust, now take 1lb of dry beans pour them into the foil and bake pie crust for 15 minutes. Remove from oven, let cool for a few minutes before removing foil and beans. (save the beans in a zip-loc after they cool for your next pie)

In a mixing bowl combine sugar, cocoa, melted butter, eggs, evaporated milk, vanilla, and salt. Whip until smooth. Pour into pie crust. Return to 350 degree oven and bake for 50 minutes or until pie is firm, but just barely has a jiggle to the middle.

Remove from oven, place on wire cooling wrack, allow to cool completely before serving with whipped topping. If you have any leftovers store them in the refrigerator.

Whipped Cream: 1 cup of whipping cream, 2 tablespoons granulated sugar, and a dash of vanilla whipped with a mixer until stiff peaks form.