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1
For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining.
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2
Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed.
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3
(If too dry, add another sprinkle of water, but do not over mix.)
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4
Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
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5
Preheat the oven to 425 degrees F.
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6
Roll out the dough on floured surface, then press it into a deep 9-inch pie plate.
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7
Trim the edges to leave 1 inch of overhang, fold it under and flute the edges.
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8
Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust.
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9
Fill with pie weights and bake until golden, about 15 minutes.
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10
Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
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11
Lower the oven to 325 degrees F.
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12
For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth.
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13
Remove from the heat.
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14
In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt.
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15
Fold in the melted chocolate mixture.
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16
Set the pie plate on a baking sheet and pour the filling into the crust.
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17
Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour.
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18
Let cool completely before serving.
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19
Top with chocolate shavings.
