Decadent Double Chocolate Dream Pie: A Classic Recipe

Instructions:

1. Combine flour, sugar, and salt in a food processor or bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. Roll out the dough on a lightly floured surface. Transfer to the pie plate and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for another 10-15 minutes, or until golden brown. Let cool completely.
3. In a saucepan, whisk together heavy cream, milk, sugar, cocoa powder, and salt. Bring to a simmer over medium heat, stirring constantly. In a separate bowl, whisk together egg yolks and cornstarch. Temper the egg yolk mixture by slowly whisking in a small amount of the hot cream mixture. Pour the tempered egg yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the custard thickens. Remove from heat and stir in the chopped chocolate, butter, and vanilla extract until smooth.
4. Pour the chocolate custard filling into the pre-baked pie crust. Refrigerate for at least 3 hours, or until the filling is set.
5. Heat the heavy cream in a saucepan until simmering. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 1 minute, then stir until smooth and glossy.
6. Pour the chocolate ganache over the chilled pie filling. Refrigerate for 30 minutes to allow the ganache to set slightly. Dust with cocoa powder, if desired. Serve chilled.