Crust Ingredients:
10 tbsp unsalted butter, chilled
1 1/4 c all purpose flour
1 tbsp sugar
1/2 tsp salt
1/4 c ice water
Crust Directions:
Grate 2 tablespoons butter on large holes of box grater and place in freezer. Cut remaining 8 tablespoons butter into 1/2 inch cubes.
Pulse 3/4 c flour, sugar and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds. Using your hands, carefully break paste into 2 inch chunks and redistribute evenly around processor blade. Add remaining 1/2 c flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to a medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour. Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly coated. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact fissure-free mass. Wrap in plastic and form into 5 inch disk. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling.
Pie Ingredients:
Filling:
1/3 c sugar
1/4 c cornstarch
2 tbsp unsweetened cocoa powder
1/4 tsp salt
3 c whole or 2% low-fat milk
6 oz bittersweet chocolate, chopped fine
3 tbsp unsalted butter, cut into 3 pieces
2 tsp vanilla extract
Topping:
1 c heavy cream
1 tbsp confectioner’s sugar
Directions:
Roll homemade dough into 12 inch circle on well-floured counter. Roll dough loosely and rolling pin and unroll it onto 9 inch pie plate. Leaving at least 1 inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate dough lined plate until firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350 degrees.
Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are set and beginning to turn golden, 15 – 20 minutes. Remove foil and weights, rotate plate and continue to bake until golden brown and crisp, 15 – 20 minutes longer. If crust begins to puff, pierce gently with tip of paring knife. Let crust cool completely in plate, on wire rack, about 30 minutes.
For the Filling:
Whisk sugar, cornstarch, cocoa and salt together in large saucepan. Whisk in milk until incorporated, making sure to scrape corners of saucepan. Place saucepan over medium heat; cook, whisking constantly, until mixture is thickened and bubbling over entire surface. Cook 30 seconds longer, remove from heat. Add chocolate and butter and whisk until melted and fully incorporated. Whisk in vanilla. Pour filling into cooled pie crust. Press lightly greased parchment paper against surface of filling and let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2 1/2 hours or up to 24 hours.
For the Topping:
Using stand mixer fitted with whisk attachment, whip cream and sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 – 2 minutes. Spread whipped cream evenly over chilled pie and serve.
