Classic Double Crust Chocolate Pie

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

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

3.Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.

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

5.Preheat the oven to 375°F (190°C).

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

7.In a medium saucepan, combine the chocolate chips, heavy cream, and milk. Heat over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat and let cool slightly.

8.In a large bowl, whisk together the eggs, vanilla extract, brown sugar, salt, and cornstarch until well combined.

9.Gradually add the cooled chocolate mixture to the egg mixture, whisking constantly until smooth.

10.Pour the chocolate filling into the prepared pie crust.

11.Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.

12.Bake the pie in the preheated oven for 40-45 minutes, or until the crust is firm and the filling is set.

13.Allow the pie to cool completely on a wire rack before serving.