Ingredients:

  • 1 ¼ cups All-Purpose Flour (plus extra for dusting)
  • 1 tablespoon Granulated Sugar
  • ¼ teaspoon Fine Sea Salt
  • 8 tablespoons (1 stick) chilled Unsalted Butter, cubed
  • 3–5 tablespoons Ice Water
  • 8 ounces High-Quality Dark Chocolate (70% Cacao), chopped finely
  • 4 tablespoons Unsalted Butter
  • 3 Large Eggs, lightly beaten
  • ¾ cup Granulated Sugar
  • 2 tablespoons Cornstarch (Cornflour)
  • 1 cup Whole Milk
  • ½ cup Heavy Cream
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 1 cup Heavy Cream (very cold, for topping)
  • 2 tablespoons Icing Sugar (for topping)
  • Cocoa Powder or Chocolate Shavings (for garnish)

Instructions:

  1. Combine flour, sugar, and salt for the crust in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse crumbs (pea-sized pieces). Slowly drizzle in the ice water until the dough just comes together. Do not overmix.
  2. Form the dough into a flat disc, wrap tightly, and refrigerate for at least 30 minutes.
  3. On a lightly floured surface, roll the dough into a 12-inch circle. Gently transfer and fit it into the 9-inch pie dish. Trim and crimp the edges.
  4. Preheat oven to 375°F (190°C). Prick the bottom generously with a fork (docking). Line the shell with parchment paper and fill with baking weights.
  5. Bake the crust for 15 minutes. Remove the weights and parchment, and bake for another 5–8 minutes until lightly golden and dry. Cool completely on a rack. The crust must be cool before adding the filling.
  6. Melt Chocolate Base: In a medium saucepan, gently melt the chopped dark chocolate and 4 tablespoons of butter over low heat, stirring until completely smooth. Remove from heat and set aside to cool slightly.
  7. In a separate bowl, whisk together the whole milk, heavy cream, and vanilla extract.
  8. In a third bowl, whisk the eggs, sugar, cornstarch, and salt until pale yellow and slightly thickened.
  9. Temper the Eggs: Slowly whisk about one cup of the warm (but not boiling) milk mixture into the egg mixture. This step gently raises the temperature of the eggs.
  10. Cook the Custard: Pour the tempered egg mixture back into the remaining milk mixture in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens significantly and coats the back of a spoon (approximately 5–8 minutes). Do not let it boil.
  11. Add Chocolate: Remove the custard from the heat and immediately whisk in the cooled melted chocolate mixture until perfectly homogenous and glossy.
  12. For a truly silky texture, push the entire filling mixture through a fine-mesh sieve into the cooled pie crust.
  13. Reduce oven temperature to 325°F (160°C). Carefully place the filled pie dish on a baking sheet.
  14. Bake for 25–30 minutes. The edges of the filling should be set, but the center should still have a slight wobble (like firm jelly).
  15. Cool the pie completely at room temperature (about 1 hour). Then, refrigerate for at least 3 hours, or ideally overnight, until the filling is firm and set.
  16. Whip the Cream: Using an electric mixer, whip the cold heavy cream and icing sugar until stiff peaks form.
  17. Top the chilled pie generously with whipped cream immediately before serving. Dust with cocoa powder or fresh chocolate shavings. Slice and enjoy!