Traditional Crust:
• 1 ¼ cups all purpose King Arthur Flour
• 1/2 teaspoon salt
• 1 Tablespoon sugar
• 1/4 cup vegetable shortening
• 4 Tablespoons cold unsalted butter
• 1/8 cup ice water
• ¼ chilled vodka
Combine dry ingredients, using a pastry blender cut shortening and butter into the flour. Add liquid until just combined. Let dough rest tightly covered in the refrigerator for 2 hours. Roll out to ¼ inch thick, fill pie plate. Blind bake crust in a 375 degree oven, on lowest rack, until golden, about 20-25 minutes. Remove any parchment and pie weights half-way though the bake. Let cool completely before filling.
Filling:
• 1 Tablespoon unsalted butter-chilled
• 2 Baker’s Chocolate- semi sweet bars (4 ounces each)-chopped
• 2 teaspoons vanilla extract
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• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• ½ teaspoon instant espresso powder
• 2 tablespoons Hershey’s Special Dark Cocoa Powder
• ¼ teaspoon salt
• 1 cup heavy cream
• 2 cups 2% milk
• 3 large egg yolks
Directions:
In a large bowl, add the chopped chocolate, vanilla and butter. Set aside.
In a medium saucepan off of the heat, whisk together the sugar, cornstarch, espresso powder, salt and cocoa powders. Stir in the cream and milk. Add the egg yolks and stir well.
Place the saucepan over medium heat, stir constantly. The mixture will begin to thicken as it is heated. Bring to a boil, whisking constantly. Boil for one minute.
Remove the pan from the heat and pour over the waiting bowl of chocolate, butter and vanilla.
Stir until all of the chocolate has melted and the mixture is glossy and smooth.
Pour chocolate filling into a prepared pie crust. If necessary smooth the chocolate with an off-set spatula.
Let pie cool for 20 minutes, before chilling in the refrigerator for at least 4 hours, overnight is best for a well set pie.
Topping:
• 1 ½ cup heavy cream
• ¼ cup confectioner’s sugar
• ½ teaspoon vanilla extract
Place heavy whipping cream into a medium bowl with vanilla and sugar. Mix on low for 3 minutes, increasing speed until thickened. Fill a piping bag with a decorative tip and pipe whipped cream onto pie.
