Chocolate Cream Pie, PBNAF

I finally figured out how to make a chocolate pie that isn't runny when you cut into it!  It has only taken me 6 months of being on this plant-based, no added fat style of eating.

Filling:
2 1/2 cups almond milk or fat-free soy milk
1/2 cup raw sugar
1/3 cup corn starch
1/4 cup Hershey's Dark Cocoa Powder
1/4 cup custard powder
1/4 teaspoon salt
1 pinch chili powder
1 teaspoon vanilla extract
1 non-fat pie shell, unbaked crumb crust or pre-baked other type

Place all ingredients except vanilla extract into top of double boiler, or a large metal or glass bowl placed on top of a pot of simmering water.
The first time I made this I cooked it in a 2 quart saucepan and had to really fight to keep it from becoming lumpy.  So learn from my mistake, it will be a lot easier in a double boiler although it will take more time.
After the filling has become thickened and bubbly, remove from heat and add vanilla before placing into a pie shell.  Cool in fridge for a couple of hours before cutting.  Top with Rice Whipped Cream (non-dairy but much better tasting than Soy Whip).