Ingredients:

  • 1 (9-inch) pre-baked deep-dish pie crust (or Graham Cracker Crust)
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (30g) unsweetened Dutch-process cocoa powder (or Natural Cocoa Powder)
  • 1/4 cup (32g) cornstarch (or Arrowroot Powder)
  • 1/4 tsp (1.5g) fine sea salt
  • 3 cups (710ml) whole milk (or Half and Half)
  • 4 large egg yolks, beaten
  • 2 oz (56g) semi-sweet chocolate, finely chopped
  • 2 tbsp (28g) unsalted butter, chilled and cubed
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp (15g) powdered sugar
  • 1/2 tsp (2.5ml) vanilla extract

Instructions:

  1. Whisk the dry base. In a cold heavy bottomed saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until all cocoa clumps are broken down. Note: Starting cold prevents the starch from clumping.
  2. Incorporate the milk. Gradually whisk in the whole milk over medium heat, stirring constantly to prevent scorching.
  3. Identify the Bloom aroma. Cook 5 minutes until the scent of toasted cocoa fills the room and the milk begins to steam.
  4. Temper the yolks. Gradually whisk a small amount (about half a cup) of the hot liquid into the beaten egg yolks in a separate bowl.
  5. Reintroduce the eggs. Slowly pour the warmed yolk mixture back into the saucepan while whisking vigorously.
  6. Activate the starch. Continue cooking and whisking 2 minutes until the mixture reaches a bubbling point and thickened ribbons trail from the whisk.
  7. Final enrichments. Remove from heat. Immediately stir in the chopped semi sweet chocolate, chilled butter cubes, and 1 tsp vanilla extract until the filling is glossy and smooth.
  8. The pour and seal. Pour the filling into the pre baked crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
  9. The long chill. Refrigerate for at least 4 hours. The pie is ready when the center doesn't jiggle when the pan is nudged.
  10. The fluffy finish. Before serving, whisk the heavy cream, powdered sugar, and 1/2 tsp vanilla until stiff peaks form. Spread over the chilled pie.