1 ¼ cups All- purpose flour
2 tbsp. Granulated sugar
½ tsp. Salt
7 tbsp. Cold butter
3 tbsp. Cold water
1 ¼ Cups heavy cream
8 oz. (227 gm.) Semi-sweet chocolate, chopped finely
1 tsp. Vanilla extract
2 Eggs, beaten
Combine flour and salt in a large bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in the water a tbsp. at a time until the mixture forms a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for four hours or overnight. Roll out one ball to fit a 9 inch pie plate. Place bottom crust in the pie plate. Roll out the top crust and set aside. Pre- heat oven to 200c (400F.)
In a small saucepan set over low-medium heat, bring the cream to just simmering point. Remove it from the heat, and stir in the chocolate and vanilla until the mixture is smooth and the chocolate is completely incorporated. Whisk a small amount of the hot chocolate cream into the eggs. Transfer the tempered egg mixture back into the hot chocolate and whisk the mixture until it is smooth. Pour the chocolate filling into the prepared pastry and bake it for 18-25 minutes, until most of the filling is set and only the centre jiggles slightly when the pie is moved.
Allow the pie to cool in the pan on a wire rack for 15 minutes. Remove the pie ring and chill in the refrigerator before serving.