You will need:
- 2 cups plain flour
- 125gm chilled butter, chopped
- 2-3 tbs of ice water.
- 2, 1/4 cups of whole milk
- 6 egg yolks
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 6 tbsp unsweetened cocoa powder
- 4 tsp corn flour
- 100gm bittersweet chocolate, chopped
- 3 tbsp unsalted butter
Pulse the flour and butter in a food processor until the mixture looks like rough sand.
Slowly add the cold water to the flour, pulse in between. It should start to form a ball of dough.
Cover with cling wrap and chill in the fridge for about an hour.
Roll dough out and line the pie dish (20cm dish)
Bake the piecrust at 170C, lined with baking paper and with pie weights for about 15 minutes, then another 8 minutes without baking paper and weights until lightly browned. Let cool.
Heat 2 cups of milk in a saucepan over medium heat until it begins to simmer. Remove from heat. In a large bowl, whisk together the egg yolks, sugar, vanilla, cocoa powder, corn flour and 1/4 cup milk. Gradually pour the hot milk into the chocolate mixture, whisking constantly. Pour the chocolate milk mixture back into the saucepan and set over medium heat. Add the chopped chocolate and butter and stir until melted. Heat chocolate mixture, stirring constantly, until it thickens and begins to boil. Pour chocolate filling into cooled pie crust. Refrigerate (uncovered) until set, about 4 hours.