Chocolate Pudding Pie
For the Pie Dough:
Preheat the oven to 325°F. Combine the flour, milk, cream, salt, cornstarch, sugar, and cocoa powder in a food processor and mix until just combined. Add chunks of butter and pulse until the crumb is pea-shaped. Pour in the water and mix until just combined. Let the dough rest and use a dough-sheeter to shape.
For the Pudding:
Scrape the seeds out of the vanilla bean pod. Combine the milk, cream, salt, and scraped vanilla bean in a medium saucepan over medium heat. In a separate bowl, whisk together the cornstarch, sugar, cocoa powder, and eggs. When milk mixture comes to a boil, use some to temper the egg mixture. Add the tempered egg mixture to the milk and whisk constantly until thick. Strain the thickened mixture into a food processor and add the chopped chocolate. Purée until smooth.
To Assemble and Serve:
Preheat the oven to 350°F. Pour the pudding into the pie mold and bake for 40 minutes. Remove from the oven to cool slightly. Serve with freshly whipped cream and ganache.