Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.33 cup (65g) Granulated sugar
  • 1 pinch Sea salt
  • 0.75 cup (150g) Granulated sugar
  • 0.25 cup (30g) Unsweetened Dutch-process cocoa powder
  • 3 tbsp Cornstarch
  • 0.25 tsp Salt
  • 4 Large egg yolks
  • 2 cups (480ml) Whole milk
  • 2 oz (60g) Dark chocolate (60% or higher), finely chopped
  • 2 tbsp (30g) Unsalted butter, room temperature
  • 1 tsp Pure vanilla extract
  • 1.5 cups (360ml) Cold heavy whipping cream
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla paste

Instructions:

  1. Mix the graham cracker crumbs, 6 tbsp melted butter, 1/3 cup sugar, and sea salt until it resembles wet sand. Press firmly into a 9-inch pie plate.
  2. Chill the crust in the freezer for 10 minutes until firm to the touch.
  3. In a heavy-bottomed saucepan, whisk together 3/4 cup sugar, cocoa powder, cornstarch, and salt. Slowly whisk in the milk and egg yolks.
  4. Cook over medium heat, whisking constantly. Once the mixture bubbles and thickens to a pudding consistency, remove from heat.
  5. Stir in the chopped dark chocolate, 2 tbsp room temperature butter, and vanilla extract until the mixture is smooth and glossy.
  6. Pour the custard through a fine-mesh sieve into the prepared crust to ensure a velvety texture.
  7. Press plastic wrap directly onto the surface of the custard and refrigerate for at least 3 hours until fully set.
  8. In a separate bowl, whisk cold heavy whipping cream, powdered sugar, and vanilla paste until stiff peaks form. Spread over the chilled pie before serving.