A chocolate pastry crust filled with dark chocolate cherry custard and italian maraschino cherries, topped with fresh whipped cream, more italian maraschino cherries, and grated chocolate.
Combine butter and sugar in a food processor. Pulse until no large pieces of butter remain. Add eggs, one at a time, and pulse until incorporated.
Add flour and cocoa. Process to combine. Drizzle in the cream and pulse until the dough comes together. Shape dough into a disc, wrap in plastic, and chill 2 hours.
After chilling, roll dough large enough to fit pie pan. After trimming the edges of the dough, dock the bottom and sides of each crust with a fork. Place pie pan on a baking sheet and refrigerate 30 minutes.
Preheat oven to 350F. Line crust with foil and fill with pie weights (see note). Bake 20 minutes. Remove foil and pie weights, then bake an additional 5-10 minutes, or until crust appears dry and is very slightly browned. Allow crust to cool completely.
For Custard:
In a medium saucepan, combine sugar, salt, cocoa, and cornstarch. Whisk to combine.
Add egg yolks and whisk to combine. Mixture will be very thick.
Add about ½ cup of the milk, whisking until combined and smooth. Add the remaining milk and place saucepan over medium-low heat. Stirring constantly, warm mixture until steaming. Once warmed (it's important to warm the mixture slowly so as to not curdle the eggs), increase temperature to medium-high.
Cook, stirring constantly, until mixture thickens and begins to bubble. Cook and stir an additional 90 second after bubbling begins, then remove from the heat.
Strain the custard through a fine mesh strainer into a large heatproof bowl. Add melted chocolate, vanilla bean paste (see note), chocolate extract (see note), and cherry syrup. Stir to combine. Add quartered cherries and stir to incorporate. Pour custard into prepared crust. Allow to cool before topping with whipped cream.
For Whipped Cream:
Place cold heavy cream, sugar, and vanilla bean paste (see note) in the bowl of a stand mixer.
Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks. Spread or pipe whipped cream on top of the pie.
For Topping:
Grate chocolate over the top of the pie and top with remaining maraschino cherries.Enjoy!
Notes
Note on pie weights: You can buy actual pie weights if you'd like (like these [here]), but I just use black beans. They're cheap and you can use them over and over again.Note on cherries: Those deep, dark cherries aren't your average maraschino cherry. All natural and insanely delicious, they're pricey, but worth the splurge. You can find them online [here]. I used about half of the cherries (my jar was 14.1 oz.) in the custard, and used the rest to garnish the top of the pie.Note on vanilla bean paste: You can substitute with vanilla bean or with vanilla extract if you like, but vanilla bean paste is my fave. If you're looking to purchase vanilla bean paste and can't find it in your local grocery store (I never can), you can find it online [here].Note on chocolate extract: I highly recommend using chocolate extract in the recipe! This (sometimes overlooked) extract lends an amazing depth of flavor to chocolate baked goods! If you can’t find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!