Don't wait too long before making this decadent dessert! This recipe uses two kinds of chocolate - cocoa powder and dark chocolate to make a thick and rich custard filling. The Sifted Spring Pastry Dough would also make a great pie shell too. 

Chocolate Cream Pie
Adapted from Stella Parks

1/2 recipe for Classic Red Spring Wheat Pastry Dough
1 egg white

Custard
3/4 cup (115 g) dark chocolate, roughly chopped
1 tsp (5 g) vanilla
1 cup (200 g) sugar
3/4 tsp salt
1/2 tsp ground espresso
1/2 cup (45 g) cocoa
1/3 cup (35 g) cornstarch
1/2 cup (140 g) egg yolks, approx from 8 large eggs
3 cups (680 g) milk

Topping
2 cups (500 ml) heavy cream
2 tbsp (15 g) confectioner’s sugar
1 tsp vanilla
3 tbsp (45 g) sour cream or crème fraîche

Pre-Bake Pie Dough
Remove pie dough from the fridge. Lightly flour a rolling pin and roll one disc into a circle about 13 inches wide and approximately 1⁄8-1/4" thick. Gently ease the dough into a 9-inch pie pan, lightly pressing it into the contours of the pan and making sure there is about 1/2 inch over hang all around. If any part tears or comes away, simply press the dough back together. Fold the edges over and crimp into a decorative pattern with your fingers or a fork. Place in freezer until frozen solid, about 30 minutes. 

Preheat oven to 400°F and place a baking sheet in the oven to heat up. 

Remove pie shell from the freezer and line it tightly with two pieces of aluminum foil (shiny side down, one piece going horizontally and the second vertically). Press the foil tightly into the bottom and edges of the pie pan. Pour pie weights (dry beans, rice or sugar also work well) onto the aluminum foil and fill until close to the top. Place pie pan on the pre-heated baking sheet (don't forget the pan will be very hot!) and bake for approximately 30-45 minutes, until the pastry dough is set and almost dry to the touch. If the dough looks soft or gooey, continue baking for 5 more minutes before checking again. 

Remove the foil and pie weights and return crust to the oven to bake for an additional 5-10 minutes. If the bottom of the crust has puffed, prick with the tines of a fork to allow stems to escape. Set aside to cool for a few minutes. Turn oven down to 350°F and make the egg wash.

To make an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the bottom and sides of the pie dough with egg wash, this helps to protect the dough from becoming soggy. Place crust in the oven and bake for 5 minutes to set the seal. Set pre-baked pie shell on a cooling rack while the chocolate custard is being prepared.

Custard
Place chopped chocolate and vanilla together in a medium bowl, and place a large sieve over the top.

Whisk together sugar, salt, ground espresso, cornstarch and cocoa powder in a stainless steel pot. Add egg yolks and a few splashes of milk and whisk until a thick paste forms. Pour in the remaining milk and continue whisking until smooth and lump-free. Set over medium low heat and continually stir until mixture is hot, making sure to get to the edges of the pot. Approximately 5 minutes.

Increase heat to medium and continue whisking until thick and bubbly. Once it starts to bubble, whisk for 90 seconds more and remove from heat. Pour into the sieve and press through with a flexible spatula until all of the custard has all passed through. Fold until all of the chocolate has melted and the mixture is smooth. Cover with a piece of plastic wrap directly on top of the custard until ready to use.

Assembly
Before assembly, chill bowl and beaters in the fridge. Whip heavy cream until thickened, add confectioners’ sugar and vanilla and continue beating until stiff peaks are formed. Use a rubber spatula to gently fold in sour cream or crème fraîche.

Whisk chocolate custard to loosen and spread it into the bottom of the pre-baked pie shell. Generously dollop whipped cream on top of custard and spread with an offset spatula, making S shaped swirls.

Refrigerate and let it sit for a few hours to let the flavours come together.