Yields: 8 servings
Prep Time: 30 minutes
Chill Time: 6 hours or overnight
Ingredients
For the Crust:
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1/4 cup ice-cold water
For the Filling:
- 1 1/3 cups granulated sugar
- 4 large eggs
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 2 teaspoons vanilla extract
- 10 tablespoons (1 1/4 sticks) unsalted butter, softened
- 1 1/3 cups heavy cream
- 4 teaspoons powdered sugar
For the Topping:
- Additional whipped cream
- Chocolate shavings or curls (optional)
Instructions
Make the Crust:
- Combine dry ingredients: In a medium bowl, whisk together flour and salt.
- Cut in butter: Add cold butter pieces to the flour mix. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining.
- Add water: Gradually drizzle the ice-cold water into the mixture, a tablespoon at a time, tossing gently with a fork until the dough starts to come together. Don’t overwork the dough.
- Form and chill: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat oven to 400°F (200°C). Roll out the dough into a 12-inch circle. Gently fit into a 9-inch pie dish. Trim and crimp the edges as desired.
- Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, bake for an additional 5-7 minutes, or until golden brown. Cool completely.
Make the Filling:
- Melt chocolate: In a heatproof bowl set over simmering water (or in the microwave in short bursts) gently melt the chocolate, stirring until smooth. Set aside to cool slightly.
- Whisk eggs and sugar: In a separate medium bowl, whisk together eggs and sugar until light and frothy.
- Incorporate chocolate: Gradually whisk the slightly cooled melted chocolate into the egg mixture until fully combined.
- Beat in butter and vanilla: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Add the chocolate-egg mixture and vanilla extract. Beat on high speed for about 5 minutes, or until smooth, light, and fluffy.
- Whip the cream: In a clean bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Fold in whipped cream: Gently fold the whipped cream into the chocolate mixture in two additions until fully incorporated.
Assemble and Chill:
- Fill the pie shell: Pour the chocolate filling into the cooled pie crust, smoothing the top.
- Chill: Refrigerate for a minimum of 6 hours, but ideally overnight. This allows the filling to set perfectly.
Serve:
- Top with whipped cream: Before serving, top the pie with additional whipped cream, and decorate with chocolate shavings or curls if desired
Tips for Success:
- High-quality chocolate: This recipe is all about that chocolate flavor, so use a good quality bittersweet or semisweet chocolate.
- Room temperature ingredients: Let your eggs and butter come to room temperature for the best results.
- Don’t overbake the crust: This prevents it from shrinking.
- Make ahead: This is a fantastic dessert to make in advance! The pie keeps beautifully for a day or two in the refrigerator.
