Ingredients:
- % Cacao), finely chopped
- ' Sugar (for topping)
Instructions:
- Phase 1: The Blind-Baked Crust. Pulse flour, sugar, and salt in a food processor (or mix by hand). Cut in the cold butter until mixture resembles coarse crumbs.
- Hydrate the dough by drizzling in ice water one tablespoon at a time until dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
- Roll the chilled dough out and carefully line the 9-inch pie dish. Crimp edges decoratively. Chill again for 15 minutes.
- Blind Bake: Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper; bake an additional 8–10 minutes until lightly golden. Cool completely.
- Phase 2: The Chocolate Cream Filling. In the saucepan (off heat), whisk together sugar, cornstarch, and salt.
- Whisk in the milk and heavy cream until smooth. Heat over medium heat, stirring constantly, until it thickens significantly and just begins to bubble. Cook for 1 minute after bubbling. Remove from heat.
- Temper Yolks: Slowly ladle about ½ cup of the hot milk mixture into the lightly whisked egg yolks while whisking vigorously. Pour the tempered yolk mixture back into the saucepan.
- Return saucepan to medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens considerably and reaches 180°F (82°C). Do not boil.
- Enrich and Flavour: Remove from heat immediately. Stir in the cubed butter, chopped dark chocolate, vanilla, and dissolved espresso until fully melted and glossy.
- Fill the cooled pie crust with the hot filling. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Chill for at least 4 hours, or until completely set.
- Phase 3: Whipped Topping and Finish. In a very cold bowl, whip the heavy cream, confectioners' sugar, and vanilla until stiff peaks form.
- Gently spread or pipe the whipped cream over the chilled, set pie. Serve immediately or keep chilled until serving time.