Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- Pinch of salt
For the Filling:
- 1 cup heavy cream
- 1 cup granulated sugar
- 6 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 4 large egg yolks
Instructions:
Make the Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in Butter: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Egg Yolk: Stir in the egg yolk until the dough just comes together.
- Chill Dough: Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll Out Dough: Roll out the dough on a lightly floured surface to a 12-inch circle.
- Transfer to Pie Plate: Transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides. Trim the edges.
- Prick the Bottom: Prick the bottom of the crust with a fork.
- Bake Crust: Bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until golden brown. Let cool completely.
Make the Filling:
- Heat Cream and Sugar: In a medium saucepan, heat the heavy cream and granulated sugar over medium heat, stirring occasionally, until the sugar dissolves.
- Add Chocolate: Remove the pan from the heat and stir in the chopped chocolate until melted and smooth.
- Whisk in Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually whisk the hot chocolate mixture into the egg yolks, then return the mixture to the saucepan.
- Cook Filling: Cook over medium-low heat, stirring constantly, until the filling thickens and coats the back of a spoon.
- Add Vanilla: Stir in the vanilla extract.
- Pour Filling into Crust: Pour the hot filling into the cooled pie crust.
- Chill Pie: Refrigerate the pie for at least 2 hours, or until set.
Serve:
Serve chilled or slightly warmed. Top with whipped cream, ice cream, or chocolate sauce, if desired