Servings: Serves 8–10
Ingredients Chocolate Perfect Pie Dough get the recipe1 1/2 cups half-and-half3 large egg yolks3/4 cup dark brown sugar1 Tbsp. cornstarch2 Tbsp. cocoa powder1/8 tsp. salt4 ounces bittersweet chocolate , finely chopped3 Tbsp. unsalted butter1 1/2 tsp. vanilla extract3/4 cup heavy cream5 tsp. pistachio paste (available at KingArthurFlour.com)2 tsp. sugar (optional)1 Tbsp. pistachios , finely choppedChocolate 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).