Ingredients:

  • 1.5 cups All-purpose flour
  • 0.5 tsp Salt
  • 0.5 cup Unsalted butter, chilled and cubed
  • 4 tbsp Ice water
  • 1 Large egg white
  • 1.5 cups Granulated sugar
  • 0.5 cup Unsalted butter
  • 3 tbsp Unsweetened cocoa powder
  • 3 tbsp Cornstarch
  • 12 oz Evaporated milk
  • 3 Large egg yolks, beaten
  • 1 tsp Pure vanilla extract
  • 0.125 tsp Sea salt
  • 1.5 cups Heavy whipping cream
  • 0.33 cup Powdered sugar
  • 1 tsp Vanilla bean paste

Instructions:

  1. Prepare the crust by pulsing flour, salt, and 1/2 cup chilled butter until coarse crumbs form. Add ice water 1 tablespoon at a time until dough holds. Roll out and fit into a 9-inch pie plate. Prick the bottom with a fork.
  2. Blind-bake the crust at 375°F (190°C) with pie weights for 12 minutes. Remove weights, brush with a thin layer of egg white, and bake for 3 more minutes until golden. Set aside to cool.
  3. In a heavy-bottomed saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and sea salt.
  4. Gradually whisk in the evaporated milk. Place over medium heat and bring to medium heat, stirring constantly until the mixture starts to steam and thicken slightly.
  5. Temper the egg yolks by slowly whisking one cup of the hot chocolate mixture into the beaten yolks. Gradually whisk the yolk mixture back into the main saucepan.
  6. Continue cooking for 3-5 minutes until thick and glossy. Remove from heat and stir in 1/2 cup butter and vanilla extract until melted and smooth.
  7. Pour the filling into the prepared crust. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours.
  8. Whip heavy cream, powdered sugar, and vanilla bean paste until stiff peaks form. Spread or pipe onto the chilled pie before serving.