CRUST: (this recipe makes enough for 2- 9 inch pies)
Add flour and salt to food processor
Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal texture.
Add ice water a very little bit a time through the feed tube while food processor is running until dough holds together but is not sticky or wet.
Empty onto a large piece of plastic wrap, press together to form a dough ball.
Cut in half and form each into a round disk and wrap each separately in plastic wrap.
Chill for at least an hour.
When ready roll out one disk onto a floured surface, must be about 1/8 inch thick and fit in 9 inch pie plate. Place one rolled out disk in the 9 inch pie plate. (Other disk can be kept for another pie when ready).
Prick crust with fork on bottom and sides.
Bake 10-12 minutes or until golden brown.
In bowl of mixer mix the sugar and cornstarch, whisk.
Add in the egg yolks, mix on high speed until thick and pale.
Bring milk to boil in sauce pan, whisk frequently.
Whisk 1/3 of hot milk into egg yolk mixture.
Add egg yolk mixture into sauce pan with milk.
Bring to boil, whisking constantly until thickened.
Remove from heat, add chocolate and butter. Whisk until completely smooth and combined.
Pour into pie shell.
Cool completely. Cover with plastic wrap, refrigerate over night.
Add everything to mixer, whisk until stiff peaks form.
Spread over chilled pie before serving.