-
1
Crust: Pulse flour, sugar, cocoa and salt in a food processor until blended.
-
2
Add butter; pulse until mixture resembles coarse meal, with a few flecks of butter visible.
-
3
Mix egg yolk with 1 1/2 Tablespoons water and 1/2 t vanilla extract.
-
4
Pour yolk mixture evenly over top; pulse until flour mixture starts to clump together.
-
5
Gather dough; form into ball.
-
6
Flatten into a 6 1/2 inch disk, wrap in plastic wrap and refrigerate at least 30 minutes, or up to one hour.
-
7
Coat a 9-inch pie plate with non-stick spray.
-
8
Lightly flour disk and rolling pin.
-
9
Roll dough on a sheet of wax paper into a 12 1/2 inch circle.
-
10
Trim to 12 inches, discard trimmings.
-
11
Place a floured hand on dough, invert (still on wax paper) onto hand and position dough over pie plate.
-
12
Gently ease into plate, pressing dough against bottom and sides; carefully peel off paper.
-
13
Fold edge under so it's slightly higher than side of plate; crimp edge.
-
14
Freeze 15 minutes until firm.
-
15
Heat oven to 350 degrees F. Prick bottom of crust all over with a fork.
-
16
Line with non-stick foil, then fill with pie weights or dried beans.
-
17
Bake 20 minutes.
-
18
Carefully lift out foil and weights and bake 15 minutes more, or until crust is cooked through and set.
-
19
Cool completely on a wire rack.
-
20
Filling: Mix egg yolks from 3 large eggs lightly beaten in a small bowl with 2 teaspoons vanilla extract, set aside.
-
21
In a heavy 3 quart saucepan, using a wire whisk, stir sugar, cornstarch, espresso powder and salt until combined.
-
22
Whisk in milk until smooth.
-
23
Cook over medium heat, stirring constantly with whisk, about 18 minutes until thickened and boiling; boil, stirring, 1 minute.
-
24
Remove from heat; whisk about 1 cup hot mixture into yolk mixture until blended.
-
25
Slowly scrape yolk mixture into hot mixture, stirring to prevent curdling.
-
26
Stir over low heat about 3 minutes until very thick.
-
27
Remove from heat; add chocolate and butter; stir until completely melted.
-
28
Strain through a fine mesh sieve set over a 1 quart measure or bowl.
-
29
Scrape hot filling into crust; smooth top with spatula.
-
30
Press plastic wrap directly on surface.
-
31
Refrigerate about 2 hours until cold and set, or up to 2 days.
-
32
Serve: Mound whip cream on pie, leaving a border of filling visible.
-
33
Top with candy hearts, chocolate morsels, etc.
