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INGREDIENTSFOR THE CRUST

  • 1 1/2 cups flour
  • 1/2 cup shortening or cold butter cut into small pieces
  • pinch of salt
  • ice water

FOR THE FILLING

  • 1 cup unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 4 ounces unsweetened chocolate melted and cooled slightly (I used ghiradelli 100% chocolate)
  • 2 tsp vanilla extract
  • 2 TBSP cocoa powder (optional but intensifies the chocolate flavor and color)
  • 1/4 tsp instant espresso powder (optional but intensifies the chocolate flavor)
  • 4 large eggs

FOR THE TOPPING

  • 1 cup (237 ml) cold heavy whipping cream
  • 1 tsp vanilla extract
  • 1/3 cup (40 gr) powdered sugar
  • chocolate shavings optional

INSTRUCTIONSFor the Crust

  1. Preheat oven to 400ºF.
  2. Cut shortening or butter into the flour and salt with a pastry cutter to the consistency of coarse meal.
  3. Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.
  4. Gently roll out the crust and place it in a pie plate. Crimp edges as desired. Dock the dough by piercing with a fork several times around the bottom and sides.
  5. Lay parchment paper into the crust and fill with dried beans rice or pie weights.
  6. Bake in the bottom third of the oven for 15 minutes. Remove the pie weights and place back in the oven for 10 more minutes or until the crust is golden brown.
  7. Allow to cool completely on a wire rack before filling.

For the Filling

  1. In the bowl of a stand mixer fitted with a paddle attachment (make sure not to use a whisk attachment) beat together the butter and sugar until light and fluffy.
  2. With the mixer still running pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla cocoa powder and espresso powder if using. Scrape down the bowl.
  3. Add eggs one at a time beating for 5 full minutes in between each addition (20 minutes total) at a high speed. The full mixing time of 20 minutes 5 minutes for EACH egg is necessary to get the silky texture and for the pie to set.
  4. Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.

To Top

  1. Pour the heavy cream and vanilla in the bowl of a stand mixer fit with the whisk attachment or in a large bowl with a hand mixer. Whip on high speed and slowly stream in the powdered sugar until the whipped cream reaches stiff peaks.
  2. Top the pie with whipped cream and chocolate shavings or curls.

This article and recipe adapted from this site

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