Chokladpaj med tryck-i-skalk

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1. 1
   Place rack in middle of oven and preheat to 350°. Butter 9" pie dish. Mix 10 Tbsp. (1¼ sticks) unsalted butter, melted, ¼ cup (50 g) granulated sugar, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt in medium bowl. Add 1⅓ cups (167 g) all-purpose flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on wire rack. Maintain oven temperature.
2. 2
   If making praline topping, line rimmed baking sheet with parchment paper. Whisk ½ cup (100 g) granulated sugar, ¼ cup light corn syrup, 1 Tbsp (packed) light brown sugar, 1 Tbsp. unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. plus ⅛ tsp. Morton kosher salt in medium bowl to blend. Stir in ¼ cup cocoa nibs and ¼ cup pecans, chopped. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1" apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards.
3. 3
   Bring 2 cups whole milk to simmer in heavy medium saucepan; remove from heat. Meanwhile, whisk 6 large egg yolks, ⅔ cup (packed; 134 g) light brown sugar, 1 tsp. vanilla extract, and remaining ¼ cup whole milk to blend in medium bowl; whisk in 6 Tbsp. unsweetened cocoa powder and 4 tsp. cornstarch until smooth. Gradually whisk hot milk mixture into egg mixture. Return mixture to saucepan. Whisk constantly over medium heat until filling thickens and boils. Remove from heat. Add 4 oz. bittersweet or semisweet chocolate, chopped and 3 Tbsp. unsalted butter; whisk until melted and smooth. Pour chocolate filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours.
4. 4
   Using electric mixer, beat 1½ cups very cold heavy cream and 3 Tbsp. powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces. Do ahead: Praline can be prepared 1 day ahead of time; store wrapped tightly in plastic in single layer at room temperature. Pie can be assembled without topping 1 day ahead of time; press plastic wrap directly onto the surface of the chocolate filling and keep chilled.