The Ultimate Chocolate Cream Pie

In a food processor, pulse the butter and sugar until the butter is broken down to the size of peas.

In a small bowl, combine egg yolk and cream. Add this mixture to the food processor and blend well.

Add the flour and salt to the food processor and pulse three or four times or until a dough forms.

Wrap the dough in plastic wrap and chill for about 30 minutes and up to 2 days.

Preheat oven to 425° F. Spray a 10-inch false bottom tart pan with nonstick cooking spray.

On a lightly floured work surface, roll out dough to a rough 12 inch circle. Carefully fit dough into tart pan fitting dough around the bottom of the pan and up the sides.

Cut excess dough off by rolling the rolling pin over the top edges of the pan. Using a fork, prick the dough all over. Carefully place the tart pan onto a foil lined sheet pan.

Place a piece of parchment paper inside the tart pan and fill with pie weights or dried uncooked beans. This will prevent your crust from shrinking.

Bake the tart shell on the sheet pan at 425° F for 5 minutes. Then lower the oven to 375° F and continue baking for 10-15 minutes. Gently lift out parchment with weights and return the tart shell back to the oven for approximately 10-12 minutes or until the dough looks cooked through and is barely light brown. Remove from oven.

Scatter chocolate all over crust. Allow to melt and then gently spread the chocolate evenly over the bottom using an offset spatula. It will only be a thin layer. This will help retain the crust’s crispness and leave a barrier against the chocolate filling.

In a medium heatproof bowl, whisk together the remaining 1 cup milk and the cornstarch, cocoa powder and egg yolks.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour the mixture back into the same saucepan.

Place the saucepan over medium to medium-high heat and bring the mixture to a boil, whisking constantly. The mixture will become thick. Allow to boil for about one minute. Remove from the heat and gently whisk in the chopped chocolate, butter and vanilla.

Pour the filling into the chocolate lined crust. Place a piece of plastic wrap directly on top of the filling. Chill until filling is cold.

In a small saucepan, bring about 1-2 inches of water to a boil and remove from the heat. Place the glass of gelatin into the pan and swirl the glass until the gelatin has melted. Remove it from the saucepan and allow it to come to room temperature. It must still be in a liquid state to add to the cream.

In the bowl of an electric mixer, using the whip attachment, beat the heavy cream on high speed until soft peaks form.

On low speed, add the sugar and vanilla. Beat until combined.

When the cooled yet liquid gelatin is ready, turn the mixer to high-speed and beat the cream until stiff peaks form.

Quickly add gelatin and blend for a few seconds.

Remove plastic wrap from chocolate filling. Place whipped cream on top of chocolate filled tart pan creating peaks and valleys.

Scatter grated chocolate on top of the cream. Chill.

Remove pie from tart pan and place on serving plate.