The crust:

1. Place the flour, salt, and butter in a food processor fitted with the blade attachment. Pulse several times, until the butter blends into the flour, and there aren’t any lumps bigger than a tic tac. Add the yogurt, and pulse 2 or 3 times to distribute. Drizzle in the water.* Pulse a few times until it can be squeezed together into a pliable and smooth dough (don’t over-process). Shape the dough into a ball, flatten the ball into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
2. On a lightly floured surface, roll the chilled dough out to between 1/8- to 1/4-inch thick; it should be wider than the pie pan (about 13-13.5 inches). Rotate occasionally as you work, but try not to handle the dough too much.
3. Once it’s rolled out, gently wrap it around your rolling pin to transfer it to the pie pan. Unroll it onto a 9-inch pie pan and gently press the dough into place so it’s in contact with the entire pan. Use scissors to trim some of the excess off, but leave about 3/4-inch of dough hanging past the edge of the pan. Go back and fold the edge under itself so it still overhangs by just about 1/8-inch (you shouldn’t be able to see the pan from above). Crimp, let it sit at cool room temperature for 10 minutes, then refrigerate for 90 minutes.
4. Preheat the oven to 400°F (205°C) convection once the dough is almost done chilling.
5. Once the pie shell is ready to bake, dock it all over with a fork, and bake for about 20 minutes total, until golden brown. About 5 minutes into baking, check on it to see if it’s sliding or puffing too much on the bottom. Take it out and dock it again with a fork to make it collapse, and nudge it back into place if it’s shrinking/sliding. Put it back in the oven, and check on it again after another 5 to 10 minutes, repeating if it’s puffing up again. Or feel free to use pie weights instead if you’re not super experienced with pie dough (see note). **

The filling and toppings:

1. Combine the cornstarch, salt, pomegranate molasses, and eggs (off the heat) in a medium saucepan. Whisk together until there are no more lumps. Stir in the whole milk and 1/4 cup heavy cream, and whisk together until completely combined. Set over medium-high heat, and bring to a simmer while stirring constantly.
2. Once bubbles start to break the surface, cook for 1 minute (keep stirring), and then remove from heat. Immediately add the butter and chocolate, and stir until both the butter and chocolate have melted completely and incorporated into the filling.
3. Immediately pour it into the baked pie shell, and let it chill in the refrigerator for at least 3 hours before continuing.
4. While you’re waiting on the pie to chill, place the sugar in the bowl of your stand mixer (or a stainless steel bowl), and place it along with the whisk attachment (or a regular whisk) in the refrigerator to chill.
5. When the pie is ready to come out of the refrigerator, whip the cream: add the 1 cup heavy whipping cream and a pinch of salt to the sugar, and beat at medium-high speed, until it reaches soft- to medium-peaks (don’t beat it all the way to stiff peaks unless you plan to pipe it).
6. Top the pie with the whipped cream, not quite spreading it all the way out to the edges, and making little swooshes on the surface with a small offset spatula or knife.
7. Top with chocolate shavings and pomegranate arils, and refrigerate until you’re ready to serve it. It keeps very well in the refrigerator for a few days, although the whipped cream may start weeping after the first 24 hours (don’t make it more than 12 hours ahead of time for special guests, but enjoy the leftovers for days).