Egg Wash

1. In a small bowl whisk together egg and water – set aside.

Crust

1. Preheat oven to 350 degrees and lightly grease your pie pan. I used this disposable pie pan.
2. In a large bowl whisk flour and baking powder together.
3. Cut butter into the flour until it is evenly distributed and crumbly.
4. Gently mix in sour cream.
5. Next add in 4 to 5 tbsp. of ice cold water. Mix until you can pinch the dough with your fingers and it holds together. Work the dough into a ball and then shape into a disc. Wrap in plastic wrap and refrigerate 1 hour.
6. Remove the dough from the fridge after the hour is up and let sit on the counter at room temperature for a few minutes.
7. Roll out the pie dough on your preferred surface and press and shape into your pie pan.
8. Using a fork, dock your pie crust by pricking the bottom layer of the dough with a fork to allow steam to escape so that the surface cooks evenly.
9. Next brush the egg wash over the pie crust . Bake for 15 to 18 minutes until edges are slightly browned.
10. Remove from oven and set aside to cool.

Chocolate Cream Filling

1. Heat chocolate in microwave for 30 second increments – stirring between each increment until chocolate is completely melted, then set aside.
2. In a medium bowl whisk eggs and cream.
3. Pour into medium saucepan and stir in sugar and cornstarch over low/medium heat.
4. Continue stirring for approximately 5 minutes until mixture begins to thicken and comes to a soft gentle boil – remove from heat .
5. Stir in melted chocolate, vanilla, and butter.
6. Slowly and carefully pour filling into cooked pie crust.
7. Cover and refrigerate for at least 6 hours or overnight.
8. Top with your favorite whipped topping and chocolate shavings for an elegant touch.
9. Keep refrigerated.