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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well with a whisk to ensure even distribution.
- 2
Add Butter
Cut the unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingers, mix the butter until the mixture resembles coarse crumbs.
- 3
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to come together. Avoid overmixing.
- 4
Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 5
Roll Out the Dough
Once chilled, remove the dough from the refrigerator and roll it out on a floured surface to fit a 9-inch pie pan.
- 6
Fit Into Pie Pan
Transfer the rolled-out dough to the pie pan, pressing it gently into the edges. Trim any excess dough hanging over the sides.
- 7
Pre-Bake the Crust
Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork to prevent bubbling and bake for 15-20 minutes until lightly golden.
Filling Preparation
- 8
Mix Dry Ingredients
In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, and cornstarch until combined.
- 9
Add Milk
Gradually whisk in the milk until smooth and well blended.
- 10
Cook the Filling
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
- 11
Add Butter and Vanilla
Remove the saucepan from heat, then stir in the unsalted butter and vanilla extract until well combined.
- 12
- 13
Fill the Crust
Pour the chocolate filling into the pre-baked pie crust, smoothing the top with a spatula.
- 14
Bake the Pie
Return the pie to the oven and bake for an additional 25-30 minutes until the filling is set but still slightly jiggly in the center.
- 15
Cool and Serve
Allow the pie to cool at room temperature for at least 2 hours before slicing. Serve chilled or at room temperature.
