In a large bowl or food processor whisk together the flour, cocoa, sugar, baking powder and salt, make a well in the middle (or add to food processor) and add the egg, yolk and butter, mix with a fork or pulse to combine.
When almost combined, move the dough to a lightly floured flat surface and knead gently until combined and smooth. Wrap dough in plastic and refrigerate 30 minutes.
Remove from fridge (divide the dough in half, the unused dough may be frozen for future use) and place on a lightly floured surface, gently knead the dough a couple of times to soften it up. Roll out to 1/8" thickness (or a little thicker). Transfer to prepared pie plate, trim the dough of any extra dough then prick the dough all over. Cover with plastic and chill for another 30 minutes.
Pre-heat oven to 350° grease and flour an 8 inch pie plate.
Place a piece of parchment paper on top of the dough and fill it with dried beans, rice or even sugar. Bake for 20 minutes, then remove the paper and weights and bake for another 10-15 minutes or until done. Let cool completely before filling.
PEANUT BUTTER FILLING
In a large bowl beat the mascarpone, peanut butter sugar and vanilla until smooth.
In a large bowl beat the cream until stiff peaks appear.
Gently fold the whipped cream into the peanut butter mixture, fold in half the chocolate chips. Pour into the baked crust and sprinkle with the remaining chips. Refrigerate for at least 4 hours or over night. Enjoy!
Notes
Any leftover dough can be frozen, wrap in plastic place in a freezer safe bag and freeze for up to 6 months.If you prefer then you can use cream cheese instead. Bring it to room temperature, that way it will cream and combine easier.You can even use a Simple Pie Crust rather than a chocolate crust or use a store bought pie crust or make a chocolate cookie crumb or even a graham cracker crumb base, either your own or store bought. To make your own cookie / graham cracker crumb, combine 1 1/2-1 3/4 cups crumbs and 4-6 tablespoons melted butter. Combine and place in the bottom of the pie dish. No need to bake it is definitely a no bake dessert.Cover the pie well with plastic wrap and store in the fridge, it will keep for up to 3 days in the fridge.To freeze it, place the pie on a cookie sheet and freezer until firm, wrap in plastic, then foil, place in a freezer safe bag and freeze. It will keep for up to 3 months in the freezer. It can be thawed in the fridge or room temperature.