INGREDIENTS
FOR THE CRUST
- 1 1/4 cups (150 gr) all-purpose flour
- 1/2 tsp kosher salt
- 1/3 cup (75 gr) shortening or cold butter cut into small pieces
- 2-4 TBSP (30 ml-60 ml) ice water
FOR THE FILLING
- 1 cup (220 gr) unsalted butter, room temperature
- 1 1/2 cups (294 gr) granulated sugar
- 4 ounces (112 gr) unsweetened chocolate, melted and cooled slightly (I used ghiradelli 100% chocolate)
- 2 tsp vanilla extract
- 2 TBSP (13 gr) 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, room temperature (*use pasteurized eggs to eliminate risk of foodborne illness)
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
INSTRUCTIONS
For the Crust
- Preheat oven to 400º F (200 C).
- In a large mixing bowl, whisk together the flour and salt. Add the shortening or butter to the bowl and cut it in with a pastry cutter until the consistency of coarse meal.
- Add ice water 1 TBSP at a time while stirring gently until the dough starts to form into a ball.
- Gently pat the pie dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- Gently roll out the crust out on a lightly floured surface until it is about a 12 inch circle. Place the dough in the pie plate and pull up on the edges to let it fall into the plate naturally. Do not stretch it to fit. Crimp edges as desired (watch the video to see how I shape it). Dock the dough by piercing with a fork several times around the bottom and sides.
- Lay a piece of parchment paper into the crust and fill with it dried beans, rice, or pie weights.
- Bake in the bottom third of the oven for 20 minutes. Remove the pie weights and place back in the oven for 5 more minutes, or until the crust is golden brown.
- Allow to cool completely on a wire rack before filling.
For the Filling
- 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 on medium-high speed until light and fluffy- about 3-4 minutes.
- 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.
- 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.
- 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
- 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.
- Top the pie with whipped cream and chocolate shavings or curls.
This article and recipe adapted from this site
