Decadent Dark Chocolate Pie Recipe: A Slice of Heaven

Instructions:

1. Make the Pie Crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
2. Blind Bake the Crust: Roll out chilled dough on a lightly floured surface. Transfer to pie plate and crimp edges. Line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 20 minutes. Remove weights and parchment, and bake for another 5-10 minutes, or until golden brown. Let cool completely.
3. Prepare the Chocolate Filling: In a saucepan, whisk together milk, sugar, cocoa powder, and salt. Cook over medium heat until simmering, stirring constantly.
4. Temper the Egg Yolks: In a separate bowl, whisk together egg yolks, heavy cream, and cornstarch. Gradually whisk a small amount of the hot milk mixture into the egg yolk mixture to temper it.
5. Cook the Filling: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the filling thickens and coats the back of a spoon (about 2-3 minutes).
6. Finish the Filling: Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and glossy.
7. Assemble and Chill: Pour the chocolate filling into the cooled pie crust. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
8. Make the Whipped Cream Topping (Optional): In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Serve: Slice and serve chilled chocolate pie with whipped cream, if desired.