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1
On a lightly floured surface, roll out dough to a 13-inch round, 1/8 inch thick.
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2
Fit into a 9-inch pie dish.
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3
Trim dough, leaving a 1-inch overhang; tuck overhang under, flush with rim.
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4
With the tip of an inverted spoon, press all along outer edge of dough.
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5
Pierce bottom of shell all over with a fork.
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6
Refrigerate or freeze until firm, about 30 minutes.
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7
Preheat oven to 350F.
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8
Line shell with parchment, and fill with pie weights.
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9
Bake until edges begin to look dry, 20 to 22 minutes.
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10
Remove weights and parchment.
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11
Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes more.
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12
Let cool completely on a wire rack.
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13
(Crust can be wrapped and stored overnight at room temperature.)
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14
In a bowl, whisk together 1/2 cup sugar, the cornstarch, and 3/4 teaspoon salt.
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15
In a saucepan over medium-high, combine milk and chocolate, stirring occasionally, until chocolate melts completely.
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16
Whisk 1 cup hot milk mixture into sugar mixture until smooth.
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17
Whisk milk-sugar mixture into remaining milk mixture in saucepan.
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18
Cook over medium, stirring constantly, until bubbling and thick, 4 to 5 minutes.
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19
Whisk egg yolks in a medium bowl until combined.
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20
Whisk in milk mixture in a slow, steady stream.
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21
Return mixture to saucepan.
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22
Cook over medium, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
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23
Pour through a fine sieve into a large bowl, and stir in vanilla.
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24
Let custard cool, whisking occasionally, about 10 minutes.
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25
Pour into crust.
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26
Press plastic wrap on surface of custard.
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27
Refrigerate until set, 4 hours (or, wrapped in plastic, up to 1 day).
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28
Prepare an ice-water bath.
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29
In a saucepan over medium-high heat, combine remaining 1/4 cup sugar, the water, and remaining pinch of salt, stirring until sugar dissolves.
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30
Cook, without stirring, until mixture is amber.
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31
Carefully pour 1/2 cup cream in a slow, steady stream down side of saucepan, whisking constantly, until smooth (caramel will bubble).
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32
Place saucepan in ice-water bath, stirring occasionally, until cold, 20 minutes.
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33
Beat remaining 3/4 cup cream until soft peaks form.
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34
Gently fold caramel into whipped cream, and whisk until stiff peaks form.
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35
Spread whipped cream over pie.
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36
Garnish with chocolate shavings.
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37
Serve, or refrigerate up to 2 hours.
