Double-Chocolate Cream Pie
"Each step in this recipe is simple, and most can be done ahead of time, if you prefer. The dough can be stored in the refrigerator for up to 4 days or frozen for up to a month, wrapped in a double layer of plastic wrap, before being thawed and rolled out...."
INGREDIENTS
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1 1/2 cup(s) heavy cream
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1/2 cup(s) semisweet chocolate chips
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1/8 teaspoon(s) kosher salt
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1 cup(s) all-purpose flour, plus more for dusting
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1/4 teaspoon(s) kosher salt
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9 tablespoon(s) cold unsalted butter, cut into pats
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2 tablespoon(s) whole milk
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1 egg yolk
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3/4 cup(s) heavy cream
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1/2 whole milk
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1 1/4 cup(s) semisweet chocolate chips
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2 tablespoon(s) unsalted butter, cut into small pieces
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1/2 teaspoon(s) kosher salt
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2 egg yolks
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1 block(s) (2- to 3-ounce) semisweet chocolate
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