Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.5 cup (113g) Unsalted butter, cold and cubed
  • 1 tbsp (12g) Granulated sugar
  • 0.5 tsp (3g) Fine sea salt
  • 4 tbsp (60ml) Ice-cold water
  • 1 cup (200g) Granulated sugar
  • 3 Large eggs
  • 4 oz (113g) Unsweetened chocolate, chopped
  • 1 cup (226g) Unsalted butter, softened
  • 1 tsp (5ml) Pure vanilla extract
  • 1 pinch flaky sea salt
  • 1 cup (240ml) Heavy whipping cream, cold
  • 2 tbsp (15g) Powdered sugar
  • 1 tsp (5ml) Vanilla extract
  • 10g Chocolate shavings for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Pulse flour, sugar, salt, and cold butter until it resembles coarse crumbs. Gradually add ice water until dough forms. Roll out, fit into a 9-inch pie plate, dock with a fork, and blind-bake until golden.
  2. In a double boiler, whisk 1 cup sugar and 3 eggs constantly over simmering water until the mixture reaches 160°F (71°C). Remove from heat.
  3. Stir the chopped unsweetened chocolate into the warm egg mixture until completely melted and smooth. Let cool to room temperature.
  4. In a stand mixer, cream 1 cup softened butter until light and fluffy (approx 3 minutes). Slowly add the cooled chocolate mixture and vanilla, then beat on high speed for 10-15 minutes until the texture is silky and no sugar granules remain.
  5. Pour the chocolate filling into the cooled pie crust. Smooth the top and refrigerate for at least 6 hours to set.
  6. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled pie and garnish with chocolate shavings.