Preheat oven to 350

For the Crust:  In a food processor blend the cubed butter, flour, sugar, and salt until sandy.  Slowly add the cold water and process until the dough comes together.  Roll out the dough and fit it into a 9″ pie pan.  Use a fork to prick holes all around the bottom and sides of the pie crust to create vents.  Line the pie crust with parchment paper and fill with pie weights.  Bake for 15 minutes and then remove the paper and weights.  Continue baking the pie crust for 5-10 more minutes until set and golden brown in color.

For the Ganache:  In a microwave safe bowl, heat the cream for 30-45 seconds.  Add the chocolate chips and let sit for a minute or two to melt.  Stir the chocolate and cream until smooth.  If more heating is necessary to get chocolate fully melted, heat at 30 second intervals.  Spread smooth chocolate ganache over the baked pie crust, and place in the refrigerator to set.

For the Custard:  Whisk the milk, egg yolks, sugar, salt, and cornstarch in a large bowl.  Pour the milk mixture through a sieve into a saucepan to cook. Cook over medium-high heat, whisking constantly, until thickened.  This happens just as the mixture is starting to come to a boil.  Remove from heat and add the butter and chopped chocolate.  Allow to sit for 1-2 minutes as chocolate melts, then stir until fully incorporated.  Pour the warm custard over the ganache filled pie crust spreading it evenly to fill the pie shell.  Cover the pie and allow to chill for at least 1 hour before topping with whipped cream.

For the Whipped Cream:  With a hand mixer or stand mixer, whisk the heavy cream and sugar until the cream reaches your desired consistency.  Spread or pipe the whipped cream over the top of the chilled pie.