Directions:
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for an additional 10 minutes until golden brown. Set aside to cool.
- Make the Chocolate Filling: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens, about 8-10 minutes.
- In a small bowl, beat the egg yolks. Slowly whisk in 1 cup of the hot chocolate mixture to temper the eggs, then return the mixture to the saucepan. Cook for an additional 2-3 minutes, stirring constantly, until thickened.
- Remove from heat and stir in the butter and vanilla extract until smooth. Pour the chocolate filling into the baked pie crust. Refrigerate for at least 4 hours or until set.
- Optional Topping: Before serving, top with whipped cream or meringue for added texture and sweetness.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes (plus chilling time)
Kcal: 420 kcal | Servings: 8 slices