Decadent Double Crust Chocolate Pudding Pie

1.In a large bowl, whisk together the flour, cocoa powder, sugar, and salt for the crust.

2.Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.

3.Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

4.Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5.Preheat the oven to 375°F (190°C).

6.Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pie pan, pressing it gently into the bottom and sides. Trim any excess dough.

7.Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans.

8.Bake the crust for 15 minutes, then remove the parchment and weights. Bake for an additional 5 minutes until the crust is set. Let it cool completely.

9.In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt for the pudding filling.

10.Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken and bubble.

11.In a small bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them.

12.Pour the tempered yolks back into the saucepan, whisking constantly. Cook for another 2-3 minutes until the pudding is thick and smooth.

13.Remove from heat and stir in the vanilla extract and butter until fully incorporated.

14.Pour the chocolate pudding into the cooled pie crust, smoothing the top with a spatula. Let it cool to room temperature, then refrigerate for at least 2 hours until set.

15.Roll out the second disk of dough and cut into strips for a lattice top or roll out to cover the pie completely. If using a full top, cut slits for steam to escape.

16.Place the top crust over the chilled pudding, crimping the edges to seal. If using a lattice, weave the strips over the top.

17.Bake the pie at 375°F (190°C) for 20-25 minutes until the top crust is firm and slightly crisp. Let it cool completely.

18.In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

19.Serve slices of the pie topped with a dollop of whipped cream.