Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • 1 tablespoon (12 g) Granulated Sugar (for crust)
  • ½ teaspoon (3 g) Fine Sea Salt (for crust)
  • ½ cup (115 g) Unsalted Butter, very cold and cubed
  • 3–5 tablespoons Ice Water
  • 1 large Egg Yolk (for egg wash)
  • 2 cups (475 ml) Whole Milk
  • ¾ cup (150 g) Granulated Sugar (for filling)
  • ¼ cup (30 g) Cornstarch
  • ½ teaspoon (3 g) Fine Sea Salt (for filling)
  • 4 large Egg Yolks
  • 6 ounces (170 g) High-Quality Dark Chocolate (70% cocoa), chopped
  • 2 tablespoons (30 g) Unsalted Butter (for finishing filling)
  • 1 teaspoon (5 ml) Pure Vanilla Extract (for filling)
  • 1 ½ cups (360 ml) Heavy Cream
  • 3 tablespoons (30 g) Icing Sugar (Confectioner's Sugar)
  • ½ teaspoon (2.5 ml) Pure Vanilla Extract (for topping)

Instructions:

  1. Prepare the Dough: Combine flour, 1 tablespoon sugar, and salt. Cut in the cold butter until pea-sized crumbs form. Gradually add ice water, mixing until just combined. Form into a disc, wrap tightly, and chill for at least 30 minutes.
  2. Roll and Fit: Roll the chilled dough into a 12-inch circle. Transfer and fit it into the 9-inch pie dish. Trim and crimp the edges. Prick the bottom generously with a fork (docking). Chill the fitted crust for 15 minutes.
  3. Blind Bake: Preheat oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove the weights and paper. Brush the bottom lightly with egg yolk wash to seal. Return to the oven and bake for another 8-10 minutes, until light golden brown. Cool completely on a wire rack.
  4. Prep Custard Ingredients: In a medium saucepan, whisk together the remaining granulated sugar, cornstarch, and remaining salt. In a separate bowl, whisk the 4 egg yolks until pale.
  5. Heat Milk and Temper Yolks: Gradually whisk the whole milk into the dry ingredients in the saucepan. Heat over medium heat until steaming. Scoop about 1 cup of the hot milk mixture and slowly pour it into the egg yolks while whisking vigorously (tempering). Pour the tempered yolk mixture back into the remaining milk in the saucepan.
  6. Cook and Finish Custard: Cook over medium heat, whisking constantly, until the mixture thickens significantly and bubbles slowly for about 60 seconds. Remove from heat. Immediately stir in the chopped dark chocolate until melted and smooth. Stir in the 2 tablespoons butter and 1 teaspoon vanilla extract.
  7. Strain and Chill: Pass the finished custard through a fine-mesh sieve directly into the cooled pie crust. Cover the filling surface directly with plastic wrap (to prevent a skin) and refrigerate for a minimum of 4 hours, or until completely set.
  8. Whip the Cream: In a chilled bowl, whip the heavy cream, icing sugar, and ½ teaspoon vanilla extract until stiff peaks form.
  9. Topping and Serving: Remove the plastic wrap from the chilled pie. Pile the whipped cream high onto the chocolate filling. Garnish with cocoa powder or chocolate shavings before slicing and serving.