Step 1: Make the Pie Crust

In a large bowl, whisk together the all-purpose flour, sugar, and salt.

Add the cold, cubed butter to the dry ingredients. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.

Add cold water one tablespoon at a time, mixing gently until a dough forms. Stop adding water once the dough holds together without being sticky.

Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours to firm up.

Step 2: Prepare Crust for Baking

Once chilled, lightly grease a 9-inch pie plate. Preheat the oven to 350°F (175°C).

On a lightly floured surface, roll out the chilled dough into a circle about 1/8-inch thick.

Transfer the dough to the pie plate and trim any excess at the edges. Crimp or flute the rim as desired.

Step 3: Make the Fudge Filling

In a medium bowl, whisk together the sugar, cocoa powder, all-purpose flour, and salt.

In a medium saucepan over medium-low heat, combine the half and half, unsalted butter, and chopped chocolate. Stir constantly until the mixture becomes smooth and fully melted. Remove from heat and let cool for a few minutes.

Add the eggs and egg yolks into the dry ingredient bowl. Pour the cooled chocolate mixture over the sugar–cocoa mixture, stirring until well combined and glossy.

Step 4: Assemble and Bake

Pour the chocolate filling into the prepared pie crust, spreading it evenly.

Bake in the preheated oven for 45–50 minutes, or until the center is set and the edges begin to crack slightly. The pie should be firm around the edges but still a bit soft in the center — it will set more as it cools.

Step 5: Cool and Serve

Remove the pie from the oven and let it cool for 10–15 minutes before slicing. Serve warm or at room temperature.