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1
For the Pie Crust: Combine the flour, salt, sugar and butter in a food processor and pulse until coarse, with small marbles of butter remaining.
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2
Sprinkle 2 tablespoons of the ice water and pulse until crumbly, and dough holds when squeezed together.
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3
Add another sprinkle of water if too dry, but do not overmix.
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4
Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour.
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5
Preheat oven to 425F.
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6
Roll out dough on floured surface.
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7
Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges.
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8
Cut a piece of parchment or nonstick foil to the size of the pie, and use to line pie crust.
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9
Fill with pie weights, and bake until golden, about 15 minutes.
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10
Reduce heat to 325F.
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11
For the Pie Filling: In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.
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12
In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves.
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13
Fold in the chocolate mixture, and pour into pie crust.
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14
Place pie pan on a baking sheet.
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15
Bake at 325*F until center of pie has set, about an hour.
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16
Refrigerate until cooled completely to serve.
