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Cut in the butter using a pastry cutter or your fingertips until it resembles coarse crumbs.
Add ice water, 1 tbsp at a time, just until dough holds together.
Shape into a disk, wrap in plastic, and chill for 30 min.
Roll out and place into a 9-inch pie dish. Trim edges and prick the bottom with a fork.
Bake at 190 °C / 375 °F for 20 min (use pie weights or beans for blind baking). Let cool.
2️⃣ Make the chocolate filling
In a saucepan (off heat), whisk together sugar, cocoa powder, cornstarch, and salt.
Add the egg yolks and gradually whisk in the milk until smooth.
Cook over medium heat, whisking constantly, until thick and bubbly (about 6–8 min).
Remove from heat; stir in butter and vanilla.
3️⃣ Assemble the pie
Pour the hot filling into the baked crust and spread evenly.
Let it cool to room temperature, then refrigerate for at least 3 hours to set.
4️⃣ Serve
Top with whipped cream or meringue.
Dust with cocoa or chocolate shavings if desired.
💡 Tips
For extra richness, use ½ cup milk + 1 ½ cups cream instead of just milk.
If using meringue, spread it on while the filling is still hot, then bake at 175 °C / 350 °F for 10–12 min until golden.
Keeps well in the fridge for up to 3 days.
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