Decadent Double Crust Chocolate Pudding Pie

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

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

3.Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

4.Preheat the oven to 375°F (190°C).

5.On a lightly floured surface, roll out one disk of dough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan, pressing it into the bottom and sides. Trim any excess dough.

6.Roll out the second disk of dough to a similar size and set aside.

7.Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes. Allow to cool completely.

8.In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth.

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

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

11.Pour the tempered yolks back into the saucepan and continue to cook, stirring constantly, until the pudding is thick and coats the back of a spoon.

12.Remove the saucepan from the heat and stir in the chopped chocolate, vanilla extract, and butter until smooth and fully melted.

13.Pour the chocolate pudding into the cooled pie crust, smoothing the top with a spatula.

14.Carefully place the second rolled-out dough over the pudding, trimming and crimping the edges to seal.

15.Cut a few slits in the top crust to allow steam to escape.

16.Bake the pie in the preheated oven for 25-30 minutes, or until the crust is firm and slightly golden.

17.Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving.

18.Serve with whipped cream and chocolate shavings, if desired.