• Chocolate Perfect Pie Dough get the recipe
• 1 1/2 cups half-and-half
• 3 large egg yolks
• 3/4 cup dark brown sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. cocoa powder
• 1/8 tsp. salt
• 4 ounces bittersweet chocolate , finely chopped
• 3 Tbsp. unsalted butter
• 1 1/2 tsp. vanilla extract
• 3/4 cup heavy cream
• 5 tsp. pistachio paste (available at KingArthurFlour.com)
• 2 tsp. sugar (optional)
• 1 Tbsp. pistachios , finely chopped
• Chocolate shavings , for garnish (optional)

Preheat oven to 400°. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using large holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides, and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20 minutes.

Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes; remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool on a rack.

Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan. Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute more; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell; cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.

When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) in a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add a dollop of pistachio cream to each slice.

Note: If you buy pistachio paste specifically to make this recipe (which doesn't require much), use the rest for breakfast (smeared on toast with honey) or as a snack (mixed with jelly on crackers).