Description
A rich and silky chocolate pie with a flaky homemade crust and a light whipped cream topping, perfect for an indulgent dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 stick unsalted butter (for crust)
- Pinch of sea salt
- 2 teaspoons sugar
- 1/4 cup ice cold water
- 3 cups heavy whipping cream
- 1/2 cup sugar + 2/3 cup sugar
- 1 cup unsalted butter (for filling)
- 2 teaspoons vanilla extract
- 4 ounces semi-sweet chocolate
- 4 large eggs
Instructions
- Preheat the oven to 450°F (425°F for convection).
- In a food processor, combine flour, butter, salt, and sugar. Pulse while slowly adding cold water until the mixture resembles coarse meal.
- Transfer dough to a floured surface, knead into a ball, and roll out to about 1/8-inch thickness.
- Fit the dough into a 9-inch pie pan, trim excess, and crimp edges.
- Line the crust with parchment paper and fill with dried beans or pie weights. Par-bake for 6–8 minutes, then remove and let cool completely.
- In a stand mixer, whip heavy cream with 1/2 cup sugar until stiff peaks form (3–5 minutes). Divide, reserving one-third separately, and refrigerate both portions.
- Melt the chocolate in the microwave in intervals, stirring between each, then cool slightly.
- In a mixer, beat 1 cup butter with 2/3 cup sugar until light and fluffy (about 5 minutes). Add vanilla and melted chocolate, mixing well.
- Add 2 eggs and beat for 2 minutes, then add remaining eggs and beat for another 3–4 minutes until smooth and fluffy.
- Gently fold in the reserved one-third whipped cream.
- Spread the filling into the cooled crust and smooth the top.
- Refrigerate for at least 2 hours until set.
- Top with remaining whipped cream and garnish with shaved chocolate if desired before serving.
Notes
- Ensure the chocolate is cooled slightly before adding to avoid melting the butter mixture.
- Use pasteurized eggs if concerned about consuming raw eggs.
- The pie can be made a day ahead and kept refrigerated.
- For easier slicing, chill thoroughly before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 48 g
- Saturated Fat: 29 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 210 mg
