Method

1| Preheat oven to 220°C. Put flour, cocoa and salt in a food processor and stir with a spoon to combine. Add butter and 2 Tbsp of the water, then process until a smooth dough forms (if needed, gradually add more water, 1 tsp at a time, and process until a smooth dough forms).

2| Divide dough in half. Shape each half into a ball, then flatten into a round. Wrap 1 round in plastic wrap and refrigerate.

3| Roll out remaining round between 2 large sheets of baking paper to form a 30cm circle. Line a 5-cup capacity 22cm pie dish with dough, without stretching it. Trim any excess. Line dough with 2 layers of aluminium foil and bake for 8 minutes. Remove foil and bake for a further 5 minutes. Scatter over chocolate chips. Set aside to cool on a wire rack. Reduce oven temperature to 160°C.

4| To make pie filling, combine sugar and cornflour in a medium saucepan. Add milk and chocolate and set over a medium heat. Cook, stirring, until thickened and bubbling. Continue to cook, stirring, for a further 2 minutes. Remove from heat.

5| Put egg yolks in a large bowl and lightly beat. Stir in 1 cup of the chocolate mixture. Pour egg yolk mixture into pan with remaining chocolate mixture and return to heat. Bring to the boil, stirring, then reduce heat to low. Cook, stirring, for 2 minutes, then remove from heat. Stir in vanilla and extra butter. Cover with baking paper to prevent a skin forming on the surface and set aside for 10 minutes.

6| Meanwhile, turn out chilled dough onto a lightly floured surface and roll out to a 30cm circle. Spoon warm chocolate filling into baked pastry shell. Top pie with dough round.

7| Press edges down with your fingers and trim any excess. Gently prick top with a fork. Bake for 25 minutes or until crust is dry and firm, then put on a wire rack and set aside to cool for 2 hours.

8| Turn out pie, upside down, onto a platter. Top with cream and fruit, and drizzle over fudge sauce to serve.