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CHOCOLATE PATE SUCREE:.
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Pulse flour, sugar, cocoa, and salt in a food processor until combined.
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Add butter and pulse until mixture resembles coarse meal, about 10 seconds.
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Add yolks and vanilla, and process until mixture just begins to hold together, no longer than 30 seconds.
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Shape dough into a disk.
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Wrap in plastic, and refrigerate until firm, at least one hour, or up to 2 days.
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On a lightly floured surk surface, roll pate sucree to 1/8 inch thickness.
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Fit into a 9-inch pie dish.
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Trim edges, leaving a 1-inch overhang.
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Tuck overhang under dough, so edges are flush with rim, and crimp edges.
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Lightly prick bottom of dough with a fork.
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Refrigerate for 30 minutes.
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Preheat oven to 350F Line dough with parchment, and fill with weights or dried beans.
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Bake until edges begin to look dry, 20-22 minutes.
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Carefully remove weights and parchment.
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Bake until crust is darker round edges and bottom looks dry, 10-12 minutes.
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Let cool completely on a wire rack.
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Chocolate crust can be stored overnight.
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FILLING:.
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Whisk together sugar, cornstarch, and salt in a small bowl.
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heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasdionally, until chocolate melts.
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Whisk 1 cup hot milk mixture into sugar mixture until smooth.
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Whisk milk-sugar mixture into the remaining milk mixture in the saucepan.
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Cook over medium heat, stirring constantly, until bubbling and thick, 4-5 minutes total, about 2 minutes after it comes to a boil.
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Whisk yolks in a medium bowl until combined.
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Pour in milk mixture in a slow, steady stream, whisking until completely incorporated.
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Return mixture to a saucepan.
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Cook over medium heat, stirring constantly, until it just begins to bubble, 1-2 minutes.
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Remove from heat, and stir in vanilla.
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Let custard cool in saucepan in a wire rack, stirring occasionally, for about 10 minutes.
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Pour custard into chocolate crust.
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Press plastic wrap directly on surface of custard.
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Refrigerate until custard filliing is chilled and firm, at least 4 hours, or overnight.
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CARAMEL WHIPPED CREAM:.
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Prepare an ice-water bath.
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heat sugar, water, and pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
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Cook, without stirring, until mixture is amber.
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(Do not let caramel burn).
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Carefully pour in 1/2 cup cream in a slow, steady stream, down the side of ther saucepan, whisking contantly, until smooth (caramel will bubble).
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Remove from heat, and place saucepan in an ice-water bath.
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Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
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Whisk remaining 3/4 cup cream in a large bowl until soft peaks form.
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Gently fold caramel into whipped cream, and whisk until stiff peaks form.
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Spread caramel whipped cream over pie.
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Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream.
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Serve immediately, or refrigerate and serve within 2 hours.
