Blind or Partial Pre Bake Crust?

Yeah. That’s my concern. BecUse it has cocoa in the crust, that it would get really bitter since it would have to bake longer (once for blind bake and twice with filling)... and since the recipe has 2 baking temps and times, how would I best modify that?

I'd say if you're blind baking, skip the 15min at 425 for the final bake. I'm not sure how you do your blind bake, but I do it at 425, and usually not more than 10min after the pie weights come out. The initial high temp in this recipe is probably to help the crust crisp in absence of the blind bake. The lower temp during the final bake should help prevent burning. I'd wrap the crust edges in foil during the final bake, taking peaks every now and then to monitor how it's browning. I've been able to do this and check the pie without taking it out of the oven.