Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5g) salt
  • ½ cup (113g) (1 stick) unsalted butter, very cold and cut into cubes
  • ¼ cup (60ml) ice water
  • ¾ cup (150g) granulated sugar
  • ⅓ cup (30g) unsweetened cocoa powder
  • ¼ teaspoon (1.25g) salt
  • 3 tablespoons (24g) cornstarch
  • 2 ½ cups (591ml) whole milk
  • 4 large egg yolks
  • 2 ounces (57g) bittersweet chocolate (70% cacao), finely chopped
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5g) instant espresso powder (optional)
  • 1 cup (237ml) heavy cream
  • 2 tablespoons (25g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in cold butter until coarse crumbs form. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill for 30 minutes.
  2. Roll out dough on a floured surface, transfer to a pie plate, crimp edges, and dock the bottom. Chill for 15 minutes.
  3. Preheat oven to 375°F (190°C). Line crust with parchment paper and pie weights. Bake for 20 minutes, remove weights, and bake 10-15 minutes until golden. Cool completely.
  4. In a saucepan, whisk sugar, cocoa powder, salt, and cornstarch. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until thick and bubbly.
  5. Temper egg yolks by whisking hot mixture into yolks, then whisk back into saucepan. Cook 1-2 minutes, stirring constantly.
  6. Remove from heat and stir in chocolate, butter, vanilla extract, and espresso powder (if using) until melted and smooth.
  7. Pour filling into cooled crust. Bake at 350°F (175°C) for 20-25 minutes, until set but slightly jiggly. Cool completely, then refrigerate for at least 3 hours.
  8. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  9. Top chocolate pie with whipped cream (if desired) and chocolate shavings. Slice and serve chilled.