In a food processor combine flour and cold butter and pulse several times to mix. Do not overmix.
Add ice water and salt and pulse several times. The mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together.
Turn the dough into a ball and wrap it with plastic. Refrigerate for 1 hour.
Preheat oven to 338°F (170°C). Place a baking sheet on an oven rack.
Onto the floured surface, roll out 1 dough with a rolling pin to a 12-inch circle, about 1/8 of an inch thick.
Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate, cut out the excess.
Poke the bottom of the crust with a fork.
Carefully place an aluminum foil and gently press it to the pie dough and place rice on top of it.
Bake 338°F (170°C) for 20 minutes on a baking sheet.
After 20 minutes, remove the rice and aluminum foil, then bake again for 20 minutes.
In a small bowl, beat the egg yolks with ½ cup evaporated milk, cornstarch, and vanilla extract.
In a pot, mix remaining evaporated milk, sugar, and cocoa powder. Stir until the cocoa powder does not coagulate.
Add egg yolk mixture, cook over medium heat.
Whisk continuously until the chocolate filling has thickened, then turn off the heat.
Strain the mixture into a bowl immediately through a fine mesh sieve to ensure that there are no bits and lumps.
Add chocolate chips to the hot chocolate filling.
Stir until the chocolate chips melted and the mixture is well blended.
Fill the pie plate with chocolate filling.
Refrigerate for at least 4 hours.
Whisk heavy cream and powdered sugar in a bowl until a hard peak form.
Topped the chocolate pie with whipped cream and garnish it with grated dark chocolate.
Enjoy!