Step 1

1 Make the pie: In a small bowl, whisk together the egg yolks and 1/4 cup (50 grams) sugar until combined (the mixture should be thick and pale in color as you whisk the ingredients together)

Step 2

2 Set aside

Step 3

3 In a medium heavy-bottomed saucepan over high heat, whisk together the half-and-half, the remaining 1/2 cup (100 grams) sugar, cornstarch and cocoa powder and cook, whisking constantly until the mixture begins to steam, about 5 minutes

Step 4

4 Add the chopped chocolate and continue to whisk until the pudding comes to a boil

Step 5

5 The mixture will start to thicken fairly fast

Step 6

6 Reduce the heat to medium and continue to cook, whisking constantly, for 1 minute, then remove from the heat; the mixture should be thick, like pudding

Step 7

7 Add the egg yolk mixture and butter and whisk vigorously to combine, for 1 minute

Step 8

8 Whisk in the salt and vanilla until combined

Step 9

9 Pour the pudding into the blind-baked pie shell (you do not have to wait for it to cool if you're pressed for time), cover with a piece of plastic wrap and gently press it to the surface of the pudding

Step 10

10 Refrigerate the pie for about 4 hours, until fully set

Step 11

11 Make the whipped cream: At least 15 minutes before you’re ready to serve the pie, in the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer and a free-standing large bowl), combine the heavy cream, confectioners’ sugar, mascarpone and vanilla

Step 12

12 Beat the ingredients on medium-low until fully mixed, then increase the speed to high and whip the mixture until stiff peaks form, about 2 minutes

Step 13

13 Pile the whipped cream on top of the pie, then use a vegetable peeler to shower it with chocolate shavings

Step 14

14 Refrigerate until set, about 10 minutes

Step 15

15 Serve cold

Step 16

16 NOTE: To blind-bake a pie crust, position a baking rack in the middle of the oven and preheat to 425 degrees

Step 17

17 Gently line your deep-dish pie crust (already fitted into the pie plate, crimped as per your preference, and chilled in the freezer for at least 30 minutes) with foil and weigh it down with pie weights, beans, rice or pennies

Step 18

18 Place the pie dish on top of a large, rimmed baking sheet and transfer to the oven

Step 19

19 Bake for 15 minutes, then remove the foil with the weights and continue to bake for 5 to 7 minutes, until the pie crust is light golden brown

Step 20

20 Transfer to a wire rack and let cool before filling