Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and diced
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 4-5 tablespoons ice water
  • 1 cup whole milk
  • 1 cup heavy cream
  • ½ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms; shape into a disc. Chill for 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll out dough and place in pie pan; trim edges. Poke holes in the bottom and bake for 20 minutes until lightly golden. Let cool completely.
  3. In a saucepan, whisk together milk, cream, sugar, cocoa, cornstarch, and salt. Heat over medium heat until steaming but not boiling. In a bowl, whisk egg yolks; temper by slowly adding hot mixture. Return mixture to saucepan and cook until thickened. Stir in chopped chocolate and vanilla until smooth.
  4. Pour the chocolate filling into the cooled crust. Cover with plastic wrap and chill until set, about 2 hours.
  5. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe whipped cream on the cooled pie before serving.