Directions

Pie Dough: Combine flour and salt.

Cut butter in using food processor until mealy-like consistency.

Add just enough water to make a soft dough that forms together.

Wrap and chill until firm, or overnight, before rolling out.

Chocolate Cream Pie Filling: In a medium sized pot, combine the milk, sugar, vanilla, butter and salt. Bring to just a boil and remove from heat.

In a separate bowl, whisk the egg yolks. Sift the cornstarch into the egg yolks. Whisk until very smooth and no lumps remain.

Gradually add the hot milk to the egg yolk mixture, while whisking constantly.

Return to saucepan. Whisk at medium-high heat until very thick and pudding-like consistency. Remove from heat.

Gently fold in melted chocolate.

While the filling is still hot, pour into pre-baked pie shell. To prevent a skin from forming, immediately place a piece of food film or wax paper directly touching the surface of the filling. Cool overnight before decorating with Chantilly cream.

Chantilly Cream: Using a cold bowl, whisk together until firm peak.

Pipe onto cooled cream pie.