Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • 8 tablespoons Unsalted Butter, very cold, cubed (for crust)
  • 3–5 tablespoons Ice Water
  • 1 ½ cups Whole Milk
  • ½ cup Heavy Cream
  • ¾ cup Granulated Sugar (for filling)
  • 4 Large Egg Yolks
  • ¼ cup Cornstarch
  • ¼ cup Dutch-Process Cocoa Powder
  • 6 ounces Dark Chocolate (70% cocoa), finely chopped
  • 2 tablespoons Unsalted Butter (for filling), cubed
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoon Salt (for filling)
  • 1 ½ cups Heavy Cream, cold (for topping)
  • 2 tablespoons Icing Sugar, sifted
  • ½ teaspoon Pure Vanilla Extract (for topping)

Instructions:

  1. Prepare the Dough: Whisk together flour, sugar, and salt. Cut in the very cold butter until the mixture resembles coarse crumbs. Sprinkle ice water over the mixture, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  2. Chill Dough: Form the dough into a flat disc, wrap tightly, and chill in the refrigerator for at least 1 hour.
  3. Roll and Fit: Roll the dough into a 12-inch circle. Gently transfer to a 9-inch pie plate, trimming and crimping the edges. Prick the bottom all over with a fork (docking).
  4. Freeze and Blind Bake: Freeze the lined pie shell for 20 minutes. Preheat the oven to 375°F (190°C). Line the frozen crust with parchment paper and fill with pie weights. Bake for 15 minutes.
  5. Finish Baking: Remove the parchment and weights. Return the crust to the oven and bake for another 8–10 minutes, until lightly golden brown. Cool completely.
  6. Melt Chocolate Prep: Place the chopped dark chocolate and 2 tablespoons of butter in a heatproof bowl; set aside.
  7. Mix Dry Ingredients: In a separate medium bowl, whisk the egg yolks, sugar, cornstarch, cocoa powder, and salt until smooth and light yellow.
  8. Heat Dairy: Combine the whole milk and heavy cream in a saucepan and heat over medium heat until steaming, but not boiling.
  9. Temper the Yolks: Slowly drizzle about 1 cup of the hot milk mixture into the egg yolk mixture, whisking continuously to temper the eggs.
  10. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Cook over medium-low heat, whisking constantly until the filling thickens significantly and coats the back of a spoon (about 5–7 minutes).
  11. Finish the Filling: Pour the hot custard immediately over the bowl containing the chopped chocolate and butter. Let stand for 2 minutes, then whisk until the chocolate is fully melted and the filling is uniform, glossy, and smooth. Stir in the vanilla extract.
  12. Assemble and Chill: Pour the warm chocolate filling into the cooled pie shell. Place the pie, uncovered, into the refrigerator and chill for a minimum of 4 hours, or preferably overnight, until the filling is fully set and firm.
  13. Whip Topping: Just before serving, combine the cold heavy cream, icing sugar, and vanilla extract. Whip until stiff peaks form.
  14. Garnish and Serve: Dollop or pipe the whipped cream over the chilled pie, slice using a sharp knife dipped in hot water, and enjoy.