For the Pie Crust

1. In a large bowl, combine flour, sugar, salt and cardamom (if using). Remove the butter from the freezer and grate, using a box grater. Combine the butter with the flour mixture using your hands, breaking it into the flour until mixture resembles coarse crumbs.
2. Add 3 tablespoons of water and continue mixing until the dough comes together. Add more water if needed, one tablespoon at a time.
3. Form the mixture into a ball and wrap in plastic. Refrigerate for at least 30min but preferably overnight.
4. Remove the dough from the fridge and cool for 10 min. Flour your countertop and rolling pin. Roll the dough out to fit a 9″ pie pan, around a 12-inch round. Place the crust in pie plate by wrapping it around the rolling pin and unrolling over dish. Fit the dough into the bottom and sides. And tuck in excess dough.
5. To crimp the edges: with one hand on the inside and one hand on the outside edge of the pan, use the index finger of your inside hand to push the dough between the thumb and index finger of your outside hand to form a U shape. Then, continue around the pie.
6. To bake the pie: preheat the oven to 400F. Line the pie with parchment paper and fill with pie weights. Refrigerate the pie while the oven preheats, around 10 minutes. Bake for 20 minutes. Remove from the oven, lift the parchment paper and weights out of the pie. Prick the pie with a fork to prevent air bubbles. brush the edges of the pie with egg wash and return the pie (without the weights) to the oven, and bake for 15 minutes until golden.

For the Chocolate Filling:

1. Place dark chocolate in a medium bowl. Set aside.
2. In a medium saucepan, heat heavy cream without allowing it to boil. Remove from heat and pour over the dark and milk chocolate. Let it sit for a minute before stirring.
3. Add the butter and brown sugar to the mixture and stir until smooth and fully combined.
4. Pour over the cooled pie crust. Smooth the top using with an angled spatula or the back of a spoon. Refrigerate for at least 4 hours, but preferably overnight.

For the Whipped Cream:

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and sugar on medium-high speed until stiff peaks form, about 3-4 minutes.
2. Spread whipped cream on top, just before serving. Garnish with chocolate shavings. Enjoy!