Buttery crisp crust filled with fluffy chocolate frosting and topped with vanilla whipped cream and chocolate shavings.
For the Crust:
- 1 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/3 cup cold buttermilk
For the Filling:
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 2.5 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 1/3 cup unsalted butter, softened to room temperature
- 1 cup heavy cream + 1 teaspoon powdered sugar whipped to medium stiff peaks (or sub 8 ounces thawed Cool Whip)
For the Topping:
- 1 cup heavy cream
- 2 teaspoons powdered sugar
- Splash of vanilla extract
- Chocolate curls
- First make the pie crust. In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the butter and flour mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Add a teaspoons more buttermilk if the dough feels dry. Shape into a rough disk and refrigerate for at least an hour.
- We’ll blind bake the crust for this pie. That means we’ll cook it completely without filling. Roll the pie crust to a thick 1/4-inch thickness and transfer to 9-inch pie dish. Fold excess dough under and crimp the edges. Dock the bottom and sides of the crust (that means pierce it with the tines of a fork) and refrigerate.
- Place a rack in the center of the oven and preheat oven to 425 degrees F. Lightly grease a sheet of parchment paper with nonstick spray. Place spray side down into the prepared pie crust. Fill with dried beans or pie weights to the very top of the crust. Bake for 15-17 minutes until the edges of the crust begin to brown. Remove from the oven and carefully lift the parchment and all of the beans out of the pie and into a large bowl. Yea – this is dicey. Return the crust to the oven and bake for another 8-11 minutes until the crust is golden brown and baked through. Remove from the oven and allow to cool completely before filling.
- To make the filling, in a medium saucepan over low heat whisk together granulated sugar and eggs. Whisk near constantly until the mixture reaches 160 degrees on a candy or fry thermometer. This took me about 10 minutes. Whisk constantly to ensure the eggs don’t cook. This will ensure that the raw eggs are safe to eat.
- Remove from heat and whisk in the melted chocolate and pinch of salt. The mixture will thicken and seize a bit. Just keep whisking until glossy and smooth. Set aside to cool to room temperature.
- In a medium bowl, use electric hand beaters to beat butter until fluffy. Add the cooled chocolate mixture and beat on medium speed until butter disappears and the mixture is thick and glossy. When mixture is absolutely cooled to room temperature fold in the whipped cream or Cool Whip in three batches being careful not to deflate the cream or whip too much with stirring.
- Transfer the chocolate whip to the cooled pie crust and smooth the top.
- To make the topping, whip heavy cream, powdered sugar, and vanilla extract to soft peaks that hold their shape. Spoon over the prepared pie. Top with chocolate shavings. Allow the pie to set in the refrigerator for 2 hours before serving. Pie can be stored in the refrigerator overnight. Store any leftovers in the refrigerator for up to 3 days.