Recipe: This is it: Chocolatier's Chocolate Pie

Hi there Chiqui!
It's still not posted on the site but the information about it was so I was able to find it for you. The recipe is from Joan Stoyer of Chocolatier magazine and here it is....Enjoy!! Chocolate Cream Pie
from Chocolatier

One recipe single-crust cocoa pie dough (recipe follows)

Rich Chocolate Filling:
1 cup granulated sugar, divided
1/3 cup cornstarch
1/4 cup unsweetened alkalized cocoa powder
1/4 teaspoon salt
2 1/2 cups milk
4 ounces unsweetened chocolate, chopped
6 ounces semisweet or bittersweet chocolate, chopped
2 cups half-and-half
2 large eggs
4 large egg yolks
3 tablespoons unsalted butter, such as Land O' Lakes, cut in small pieces
2 teaspoons vanilla extract

Whipped Cream Topping:
1 1/2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extractGranulated sugar, for sprinkling over top of pie

Make the crust:
On a floured work surface or between two sheets of lightly floured waxed paper, roll the chilled dough into a 12-inch circle with a lightly floured rolling pin. Remove the sheets of waxed paper and brush off any flour clinging to the surface of the dough. Carefully roll the dough onto the rolling pin and transfer it to a 9-inch glass pie plate. Unroll the dough and gently ease it onto the bottom and sides of the pie plate. Tuck the dough underneath itself and flute the edge. Using the tines of a fork, prick the bottom and sides of the pie shell in several places. Refrigerate the pie shell for 30 minutes or until firm. Blind bake the pie shell according to the directions below.

Make the chocolate filling:

Into a medium bowl, sift together l/2 cup of the sugar, the cornstarch, cocoa powder and salt. Set aside. In a medium saucepan, combine the milk, the remaining 1/2 Cup sugar and the chopped chocolates. Cook over medium heat, stirring constantly, until the milk just comes to a boil and the chocolate is melted. Remove the pan from the heat. Whisk the half-and-half into the cocoa mixture, until smooth. Whisk about 1 cup of the hot milk mixture into the cocoa mixture. Add this mixture to the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, and allow to simmer for 2 minutes. Remove the pan from the heat. In a medium bowl, whisk together the eggs and egg yolks until smooth. Whisk in about 1 cup of the hot pudding mixture. Return the entire mixture to the saucepan and cook over low heat, stirring constantly, for 2 minutes. Do not allow the mixture to boil, or you will have chocolate scrambled eggs. Whisk in the butter and vanilla until the butter is melted. Scrape the hot mixture into the cooled pie shell and spread evenly. Cover the surface of the filling with a piece of plastic wrap to prevent a skin from forming. Cool to room temperature. Refrigerate the cooled pie for several hours or overnight.

Make the whipped cream topping:

In a chilled large bowl, using a handheld electric mixer set at medium speed, beat the cream and sugar until soft peaks form. Add the vanilla and continue beating until stiff peaks form. Cover the pie filling with the whipped cream topping, mounding it high. If desired, garnish the pie with chocolate curls. Keep the pie refrigerated until ready to serve. Pie Crust Recipe:

Single Crust Pie:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold unsalted butter, such as Land O'Lakes, cut into tablespoons
2 tablespoons cold shortening
1 tablespoon granulated sugar
1 large egg yolk, chilled
2 tablespoons ice-cold water

Double Crust Pie:
3 cups all-purpose flour
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into tablespoons
1/4 cup cold shortening
2 tablespoons granulated sugar
2 large egg yolks, chilled
1/4 cup ice-cold water

Preparation:
In a large bowl, stir together the flour and salt. Add the butter pieces and shortening and, using 2 round-bladed knives, cut the fat into the flour until it is reduced to small bits. Using your finger-tips (your hands must be cool), work the mixture until the texture resembles coarse meal. Sprinkle the sugar over the flour mixture. In a small bowl, whisk together the yolk(s) and water. Pour the yolk mixture over the flour mixture and using a fork or your fingertips, combine to form a firm dough. Add a few additional drops of ice-cold water if the dough seems too dry. Turn the dough out onto a lightly floured surface and form it into a disc (two discs for the double crust amount). Wrap the disc in plastic wrap and refrigerate until firm, at least 1 hour.

FOR COCOA DOUGH:
Add 2 tablespoons sifted nonalkalized cocoa powder to the dry ingredients before adding the butter and shortening.
Add 1/4 Cup cocoa to the double crust quantity. If the dough seems too dry, add a teaspoon or two of ice-cold water.

Blind Baking a Pie Shell

To prebake or "blind bake" a pie shell, position a rack in the center of the oven and preheat to 350 F. Lightly butter a large sheet of aluminum foil. Line the pie shell with the aluminum foil, buttered side facing down, and fill with 2 cups dried beans, rice or pie weights (available in kitchen specialty shops). Bake the pie shell for 25 to 30 minutes. Remove the foil and beans from the pie shell and continue baking for 10 to 12 more minutes or until the shell is evenly browned (or nicely set in the case of a cocoa crust). Transfer the pie shell (still in the pie plate) to a wire rack and cool completely.