1️⃣ Prepare the Crust:

In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice-cold water and pulse until the dough comes together.

Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 375°F (190°C). Roll out the dough and place it in a 9-inch pie dish. Trim and crimp the edges.

Line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for another 10 minutes until golden brown.

2️⃣ Make the Chocolate Custard Filling:

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.

Gradually whisk in the milk over medium heat, stirring constantly until thickened (about 5-7 minutes).

In a separate bowl, beat egg yolks. Slowly add a small amount of the hot milk mixture to the eggs, whisking continuously to temper.

Pour the egg mixture back into the saucepan and cook for 2 more minutes, stirring constantly.

Remove from heat and stir in butter and vanilla extract. Pour into the cooled crust.

3️⃣ Chill the Pie:

Cover the surface with plastic wrap to prevent a skin from forming.

Refrigerate for at least 4 hours or until fully set.

4️⃣ Whip the Cream & Serve:

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread or pipe the whipped cream over the chilled pie.

Garnish with chocolate shavings and serve!