Ingredients:

  • % cocoa solids), finely chopped

Instructions:

  1. Prepare the Crust: Combine dry ingredients (flour, sugar, salt). Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water (1 tablespoon at a time) until the dough just comes together. Form a disc, wrap tightly, and chill for at least 30 minutes.
  2. Roll and Fit: Roll out the chilled dough on a lightly floured surface and carefully transfer it to a 9-inch pie dish. Crimp the edges decoratively. Chill the shell again for 20 minutes.
  3. Blind Bake: Preheat oven to 375°F (190°C). Prick the base all over (docking). Line the shell with parchment paper and fill completely with pie weights (or dried beans/rice). Bake for 15 minutes. Carefully remove the weights and paper, then bake for another 10–15 minutes until golden brown and cooked through. Cool the crust completely.
  4. Prepare the Base Custard: In a bowl, whisk together the ¾ cup sugar, cornstarch, and a small amount of the milk until completely smooth.
  5. Temper the Yolks: In a medium saucepan, gently heat the remaining milk until steaming. Slowly whisk about half of the hot milk mixture into the egg yolk/starch mixture to temper the yolks. Pour the tempered yolk mixture back into the saucepan with the rest of the milk.
  6. Cook the Custard: Whisk constantly over medium heat until the mixture thickens significantly and comes to a simmer (boil briefly for 1 minute to ensure the cornstarch is fully activated). Remove immediately from heat.
  7. Finish the Filling: Whisk in the cubed butter until fully melted and smooth. Add the finely chopped dark chocolate and vanilla extract. Whisk until the chocolate is completely incorporated and the filling is glossy.
  8. Assemble and Chill: Pour the hot chocolate filling immediately into the completely cooled pastry shell. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for a minimum of 4 hours, or until completely firm.
  9. Whip the Topping: Just before serving, beat the chilled heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
  10. Serve: Spread or pipe the whipped cream generously over the chilled pie surface. Dust with cocoa powder or garnish with chocolate shavings as desired.