Ingredients:

  • 150g Graham cracker crumbs
  • 85g Unsalted butter, melted
  • 65g Granulated sugar
  • 480ml Whole milk
  • 120ml Heavy cream
  • 135g Granulated sugar
  • 25g Unsweetened cocoa powder
  • 24g Cornstarch
  • 4 Large egg yolks
  • 115g Bittersweet chocolate
  • 28g Unsalted butter, chilled
  • 1 tsp Pure vanilla extract
  • 360ml Cold heavy whipping cream
  • 15g Powdered sugar

Instructions:

  1. Mix 150g graham cracker crumbs, 85g melted butter, 65g sugar, and salt in a bowl. Press the mixture firmly into the bottom and sides of your pie dish. Bake at 175°C for 8 minutes until golden and smelling like toasted honey.
  2. In a large saucepan, whisk together 135g sugar, 25g cocoa powder, and 24g cornstarch. Slowly pour in 480ml milk and 120ml cream while whisking until no dry streaks remain.
  3. Whisk the 4 egg yolks in a separate bowl. Heat the milk mixture over medium heat, whisking constantly, until it's steaming. Slowly drizzle about 120ml of the hot liquid into the yolks while whisking vigorously until the yolks feel warm to the touch.
  4. Pour the yolk mixture back into the saucepan. Continue cooking over medium heat, whisking constantly, for about 2-4 minutes until the mixture thickens and large bubbles pop.
  5. Remove from heat immediately. Stir in the 115g chopped chocolate, 28g chilled butter, and 1 tsp vanilla until the chocolate is completely melted and glossy.
  6. Pour the filling through a fine mesh sieve directly into the prepared crust. Press a piece of plastic wrap directly onto the surface of the filling until the plastic is touching the custard.
  7. Refrigerate the pie for at least 4 hours, though overnight is better. The filling needs to drop below 10°C to fully set its structure.
  8. Beat 360ml cold heavy cream with 15g powdered sugar and 1 tsp vanilla until stiff peaks form. Spread over the chilled pie and top with 10g dark chocolate shavings.