Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • ¼ cup (60ml) ice water
  • ½ cup (50g) unsweetened cocoa powder
  • ¾ cup (150g) granulated sugar
  • ¼ cup (30g) cornstarch
  • ¼ teaspoon (1.25ml) salt
  • 2 ½ cups (600ml) whole milk
  • 4 large egg yolks
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon (5ml) vanilla extract
  • 4 ounces (113g) good quality dark chocolate (70% cacao or higher), finely chopped
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract
  • Chocolate shavings, for garnish

Instructions:

  1. Make the Crust: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Pre-Bake the Crust: Roll out chilled dough on a lightly floured surface. Transfer to pie plate and trim edges. Crimp the edges decoratively. Prick the bottom of the crust with a fork. Line with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake for another 10-15 minutes, or until lightly golden brown. Let cool completely.
  3. Make the Filling: In a saucepan, whisk together cocoa powder, sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
  4. Cook the Filling: Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Reduce heat to low and cook for 1 minute more, stirring constantly.
  5. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks lightly. Gradually whisk in a small amount of the hot chocolate mixture to temper the yolks (this prevents them from scrambling).
  6. Combine Filling and Yolks: Pour the tempered yolks into the saucepan with the remaining chocolate mixture. Cook over low heat, stirring constantly, for 1 minute more.
  7. Finish the Filling: Remove from heat and stir in butter, vanilla extract, and chopped dark chocolate until melted and smooth.
  8. Pour and Chill: Pour the chocolate filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight. Enjoy your decadent chocolate pie.
  9. Make Whipped Cream (Optional): In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  10. Serve: Top the chilled pie with whipped cream (if using) and chocolate shavings. Slice and serve this delightful chocolate pie.