1. Make the Pie Crust *(10 mins hands-on)*
Mix flour + salt, cut in cold butter until crumbly.
Add ice water 1 tbsp at a time until dough forms.
Roll out, fit into a 9-inch pie dish, crimp edges, and blind bake at 375°F (190°C) for 15 mins.
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2. Cook the Chocolate Filling
Whisk sugar, cocoa, cornstarch, and salt in a saucepan.
Gradually whisk in milk, then cook over medium heat until thickened (~8 mins).
Temper egg yolks by slowly adding 1 cup hot mixture to them, then return all to the pan.
Boil 1 min, then stir in butter + vanilla.
3. Assemble & Chill
Pour filling into pre-baked crust, smooth the top.
Press plastic wrap directly on the surface (prevents skin).
Chill at least 4 hours (overnight is best).
4. Serve with Whipped Cream!
Top with freshly whipped cream and chocolate shavings.
Pro Tips for Pie Perfection
🔥 Use Dutch-process cocoa – Richer flavor than natural cocoa.
🔥 Don’t skip tempering eggs – Prevents scrambled eggs in your filling!
🔥 Crust hack – Freeze unbaked crust 10 mins before baking to prevent shrinkage.
🔥 Gluten-free? Use a GF pie crust blend.
5 Delicious Variations
☕ Mocha Pie – Add 1 tsp instant espresso to the filling.
🌶 Mexican Chocolate – Stir in ½ tsp cinnamon + pinch of cayenne.
🍊 Chocolate-Orange – Add 1 tbsp orange zest to the filling.
🥥 Coconut Cream – Layer toasted coconut under the whipped cream.
🍫 Salted Caramel – Drizzle with caramel sauce before serving.
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