- 1 ¼ cups all-purpose flour
- 1 Tbsp granulated sugar
- ½ tsp salt
- 10 Tbsp unsalted butter, chilled (cut into ½-inch pieces)
- 4+ Tbsp ice water
- ¼ cup sugar
- ¼ cup cornstarch
- 3 Tbsp Pi Chai Chocolate
- ¼ tsp salt
- 3 cups whole milk
- 6 oz bittersweet chocolate, finely chopped
- 3 Tbsp unsalted butter
- 2 tsp vanilla
- 1 cup heavy cream
- 1 Tbsp confectioners' sugar
How To Make
Food Processor Method - Blend/pulse flour, sugar, and salt in a food processor. Add butter. Use on/off turns to blend/pulse until mixture resembles coarse meal. Add 4 Tbsp ice water and process until moist clumps form. Add more water if the dough is dry. Gather dough into a ball. Flatten ball into a disc. Wrap with plastic wrap and chill for 2 hrs or up to 2 days.
Pastry Blender Method - Don't have a food processor? No worries. Mix flour, sugar, and salt in a large bowl. Add butter. Use a pastry blender until the mixture resembles coarse meal. Add 4 Tbsp ice water and gently blend with a spatula until moist clumps form. Add more water if the dough is dry. Gather dough into a ball. Flatten ball into a disc. Wrap with plastic wrap and chill for 2 hrs or up to 2 days.
Heat Oven to 350°
- Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish. Trim the edges to about a ½-inch overhang around the edge. Ease and press dough into pie dish.
- Trim dough overhang and tuck under itself. Crimp dough evenly around the pie dish with your fingers or other preferred method. Refrigerate until firm, about 30 minutes. Adjust oven rack to the middle of the oven.
- Line chilled pie shell with aluminum foil, covering edges to prevent burning. Fill with pie weights. Bake for 15-20 minutes. Remove foil and weights. Continue baking until golden brown, approximately 15-20 minutes longer. Cool crust completely on a wire rack for about 30 minutes.
Whisk granulated sugar, cornstarch, Pi Chai Chocolate, and salt together in a large sauce pan. Whisk in milk until incorporated. Place saucepan over medium heat. Cook, whisking constantly, until the mixture thickens, about 8-10 minutes. Remove from heat. Add bittersweet chocolate and butter and whisk until melted and fully incorporated. Stir in vanilla. Pour filling into cooled pie crust. Press a piece of lightly greased parchment paper against the surface of filling. Let cool completely, about 1 hour. Refrigerate until filling is firmly set, at least 2 ½ hours or up to 24 hours.
Using a mixer with a whisk attachment, whip heavy cream with confectioners' sugar on medium speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, about 1-2 minutes. Spread whipped cream evenly over chilled pie and serve. Enjoy!