Maple & Milk Chocolate Chess Pie

Directions

1. Blind-bake the crust: Combine the flour and salt in a medium bowl, then use the large holes of a box grated to grate in the cold butter (alternatively, cut into small ½-inch cubes). Use your fingers or a pastry cutter to blend the butter into the flour until most of the butter is mixed in, and resembled the size of small peas. Combine the ice water and vinegar and add it a tablespoon at a time to the flour mixture, mixing with a fork or your hands, until the dough holds together. Press the dough into a round disc, then wrap in plastic and chill in the fridge for at least 30 minutes.
2. On a lightly floured surface, roll the dough out into a 14-inch wide circle. Dust with a little more flour, then roll it up onto the rolling pin; drape it over a 9-inch wide, 2-inch deep pie dish. Gently press the pie dough into the edges, then use scissors to cut the extra overhanging dough off the sides, leaving about ½ to 1-inch all around. Tuck the edges of the dough underneath, then use a fork or your fingers to scallop the edges into desired design. Transfer the dish to the fridge until cold to the touch and mostly solid, an additional 30 to 45 minutes.
3. In the meantime, preheat the oven to 425ºF with a rack in the bottom third. Prick holes in the bottom of the crust with a fork and brush the edges with egg wash. Crumple up a piece of parchment paper, then place in the pie dish and fill with pie weights or beans. Bake until golden brown around the edges, about 20 minutes. Remove the beans or pie weights, reprick the bottom, and bake for an additional 10 minutes (the bottom might puff up, but you can gently push it back down once done baking)
4. Make the filling and assemble pie: Reduce the oven temperature to 350ºF/180ºC. In a large microwave safe bowl (or using a double boiler), melt the chocolate and butter together; allow to cool slightly. Whisk in the maple, sugar, and vanilla. Whisk in the eggs until very thoroughly combined–this is important so that the custard doesn’t split and curdle in the oven. Whisk in the cornmeal, heavy cream, and salt. Pour into the blind-baked crust. Bake until the crust is slightly puffy and cracked along the edges, and only jiggles slightly when moved, about 1 hour and 5 minutes.
5. Transfer the pie to a cooling rack to let cool completely, then cover with plastic wrap and refrigerate for at least 4 hours to overnight until fully set. Sprinkle with flakey sea salt. Serve with whipped cream on the sides.