It’s the best of both worlds, y’all. Ingredients - 1/2 (14.1-oz.) pkg. refrigerated piecrusts (1 crust) - 1/4 cup unsalted butter, softened - 1 cup granulated sugar, divided - 1 large egg, at room temperature1 tsp. vanilla extract, divided - 1 cup (about 4 1/4 oz.) all-purpose flour - 1 tsp. baking powder - 1/4 tsp. kosher salt - 1/2 cup whole milk, at room temperature - 1/3 cup hot water - 1/4 cup unsweetened cocoa powder - 1 cup bittersweet chocolate chips, divided - Vanilla ice cream, for serving Directions 1. Preheat oven to 350°F with rack in lower third position. Gather all ingredients. Fit piecrust into a 9-inch pie plate; crimp edges as desired and chill in freezer until ready to use. 2. Beat butter and 1/2 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add egg and 1/2 teaspoon of the vanilla; beat on low speed until combined, 20 to 30 seconds, stopping to scrape down sides of bowl as needed. Whisk together flour...