Savory Chocolate Pie Recipe

Make the crust

1. Preheat the oven to 350°F/175°C. Add the cookies to a food processor and pulse to fine crumbs. (No processor? Crush in a zip-top bag with a rolling pin.)
2. In a bowl, mix crumbs with melted butter, olive oil, and salt until it looks like wet sand. If it looks shiny or greasy, let it sit 2 minutes, then stir again. The crumbs will drink it up.
3. Press firmly into a 9-inch pie dish, up the sides too. Use the bottom of a measuring cup to compact it.
4. Bake for 10 minutes. Cool completely while you make the filling. (If you ever find your crust bakes up on the greasy side, reduce the butter to 5 tablespoons next time. Cookie brands vary.)

Cook the filling

1. In a medium saucepan, whisk together the granulated sugar, brown sugar, cocoa, cornstarch, and kosher salt until evenly combined.
2. Slowly stream in the milk and cream while whisking constantly, until smooth and lump-free, scraping the corners as you go.
3. Add the egg yolks and whisk again until fully blended.
4. Set over medium to medium-low heat and whisk frequently, scraping the bottom and corners. Do not walk away. After several minutes it will thicken quickly. Once it reaches a gentle boil (slow bubbles breaking the surface), keep whisking and cook for 60 to 90 seconds until glossy and thick.
5. Remove from heat. Add chopped dark chocolate and butter. Let sit 30 seconds, then whisk until completely smooth.
6. Whisk in vanilla, espresso powder, olive oil, and black pepper. For ultra-silky results, pour through a fine-mesh sieve into a bowl, then pour into the crust.

Chill and serve

1. Pour the warm filling into the cooled crust and smooth the top.
2. Press plastic wrap directly on the surface (this prevents a skin), then refrigerate until set, at least 6 hours and ideally overnight.
3. Slice with a warm knife (run it under hot water, wipe dry). Finish with flaky sea salt and a spoon of whipped cream if you want the full magic. Best served cold, but letting slices sit 10 minutes takes the chill edge off and makes the custard even silkier.