Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, very cold, cut into cubes
  • 1/4 cup (60ml) ice water, plus more if needed
  • 1 cup (200g) granulated sugar
  • 1/4 cup (25g) cornstarch
  • 1/4 teaspoon salt
  • 3 cups (720ml) whole milk
  • 4 large egg yolks
  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (360ml) heavy cream, very cold
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Prepare the Pie Crust: Combine flour and salt. Cut in butter. Add ice water until dough forms. Chill dough.
  2. Roll Out and Blind Bake the Crust: Roll out dough. Transfer to pie plate. Crimp edges. Chill again. Line with parchment paper and pie weights. Bake until golden brown. Remove weights and bake until the bottom is set.
  3. Make the Chocolate Filling: Whisk together sugar, cornstarch, and salt. Gradually whisk in milk.
  4. Temper the Egg Yolks: Whisk a small amount of hot milk mixture into the egg yolks.
  5. Cook the Filling: Return yolk mixture to the saucepan. Cook until thickened, stirring constantly.
  6. Add Chocolate and Butter: Remove from heat. Stir in chocolate and butter until melted and smooth. Stir in vanilla.
  7. Pour Filling into Crust: Pour the chocolate filling into the baked pie crust.
  8. Chill the Pie: Refrigerate for at least 4 hours, or preferably overnight, until completely set.
  9. Make the Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  10. Top and Serve: Spread whipped cream over the pie. Garnish with chocolate shavings (optional). Slice and serve.