Quadruple Chocolate Pie - crust

Method

• Crust: Stir flour, cocoa and salt together in bowl. Cut in butter until mixture resembles fine meal. In seperate bowl, combine confectioners sugar, egg yolk, vanilla and water with fork. Add gradually to flour mixture, mixing just until dough gathers into a ball. Split dough in half and shape each half into a 1 inch thick disc. Wrap and refrigerate at least 30 minutes. Grease/butter pie plate. Roll one disc and place in pie plate, leaving 1/2" overhang. Bake at 350 for 10 minutes and cool.
• Filling: Beat egg yolks until frothy. Combine with milk to equal 2 cups. Mix sugar, flour and cocoa. Place egg/milk mixture into medium saucepan and heat over medium temp. Stir in flour/sugar/cocoa mixture and cook (stir often) until very thick, being careful not to burn. Remove from heat and stir in vanilla.
• Sprinkle a handful of chocolate chips/pieces or chopped chocolate over bottom of cooled crust. Do not cover entire bottom. Pour mixture into crust, going all the way to the top. Roll remaining pie crust (from the fridge) and place over top of pie. Trim edges and press/seal to bottom crust. Bake @ 350 until top crust is flaky and does not appear moist. Remove from oven and cool completely. Refrigerate overnight or until chilled/set all the way through. When set, invert pan ("drop pie") onto serving plate. Pie should release easily if set. Combine 1 Cup of heavy whipping cream and 8 oz. chocolate in saucepan. Heat over low heat, stirring constantly until chocolate is melted. Pour over pie (pie should be upside down on plate) and refrigerate a few minutes to set ganache. Will hold well if made in advance. Cover and store in fridge until ready to serve. Serve with fresh whipped cream. Filling should be very firm and will not run when you cut the pie.
• Very rich - a little goes a long way.