Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pie dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)

Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.

After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.

Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.

Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.

Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.

Cover, and let the dough sit for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.

After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and press it into a round disk.

Place in the fridge for 1-2 hours. However, if you are making this recipe ahead of time, you can wrap the disk in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.

Place chilled dough on the counter for about 5 minutes so that it is easier to work with.

Roll out the dough disk to be about 1/8 inch thick. It should roll out to be about an 11 inch circle or so.

Carefully place the rolled out pie crust into a deep 9 inch pie pan. Gently lift each edge and allow the dough to fall into place. Try not to press it into place, as this can break through your dough causing leak points.

Cut off excess pie dough around the edge.

Pinch/crimp the dough edges all the way around the top edge of the pie crust.

Chill dough in the fridge for at least 1 hour. (This chill helps the pie crust to not shrink during baking.)

Preheat oven to 375*F after the pie crust has chilled in the fridge.

Blind bake the FMF pie crust - to do this, place a sheet of parchment paper into the raw pie crust, you want enough so it will cover the bottom and sides of the dough even after filling with pie weights or dry beans.

On top of the parchment paper fill with pie weights or dried beans. This also will help keep the pie dough from shrinking and collapsing as it bakes.

Bake for 14-16 minutes, until the pie crusts start to brown.

Then, remove the pie weights or dry beans (Be careful it will all be very hot!) Also, remove the parchment paper from the pie dough at this time.

Use a fork, and prick some small holes in the dough of the bottom of the pie crust to allow steam to escape.

Place empty pie crust back into the preheated oven for another 14-16 minutes, or until the bottom has lightly browned.

Remove the crust from the oven, and allow it to cool on a wire rack. The crust must be completely cooled before filling, or it will melt your chocolate filling.

While the pie crust is baking, you can start making the filling.

In a stand mixer, or with hand mixer, start whisking the heavy cream until it becomes thick, then add powdered sugar and vanilla.

Continue to whisk the heavy cream until stiff peaks form, this usually takes about 4 minutes or so in a stand mixer.

Place covered in the refrigerator for later use. You will use half in the chocolate filling, and half for the final topping.

Melt the chocolate. (You can use a double boiler or the microwave. If using the microwave, heat in 20 second increments stirring between each time, repeat until smooth.) Set this to the side, but you don't want it to chill and solidify. So, move to the next step right away.

In a small saucepan without the heat on, whisk the sugar and eggs together.

Once incorporated, turn the heat to medium-low and continue whisking.

Use a Digital thermometer, and cook and whisk until the mixture reaches 160*F. The mixture should coat the back of a metal spoon when ready.

Once the mixture reaches 160*F, then remove it from the heat and stir in your melted chocolate.

Then, stir in the vanilla extract and mix until smooth.

Allow this chocolate mixture to cool to room temperature, stirring it occasionally as it cools. Also, make sure your butter is at room temperature, so that it is softening as this cools. (You want the butter and the chocolate mixture to be about the same temperature before you move to the next step. (Don't rush this, you don't want your chocolate to melt your butter.)

Once the chocolate has cooled to room temperature, place your softened butter into a stand mixer or use a hand mixer. Beat the butter until it is light and fluffy (this takes about 3 minutes or so.) Scrape down sides as needed.

Once the butter is light and fluffy, then slowly add the room temperature chocolate mixture. Beat this on high until it is incorporated, light, and fluffy.

Gently fold in half of your whipped topping, and set the rest aside for the topping.

Pour the fluffy chocolate mixture into your cooled pie crust.

Then, using the rest of the whipped topping, gently spread on top of the chocolate filling. You can top and garnish with shaved chocolate if you wish.

Lastly, enjoy!