Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 5-6 tablespoons cold water
  • ¾ cup granulated sugar
  • 4 large eggs, at room temperature
  • 6 ounces bittersweet chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons unsalted butter, room temperature
  • 1 cup heavy whipping cream, for topping
  • 2 tablespoons powdered sugar
  • Chocolate shavings or curls for garnish

Instructions:

  1. Combine flour, sugar, and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in cold water until dough forms, then wrap and chill.
  2. Roll out the chilled dough and fit it into the pie pan. Prick the bottom and bake at 350°F (175°C) for 10-12 minutes or until golden. Let cool.
  3. In a double boiler, melt chocolate, stirring until smooth; set aside to cool. In a mixing bowl, beat eggs and sugar together over the double boiler until fluffy and warm (about 5 minutes). Remove from heat, add vanilla and chocolate, and mix well.
  4. In a separate bowl, whip the cream until soft peaks form. Gently fold whipped cream into the chocolate mixture in thirds until well combined.
  5. Pour the chocolate filling into the cooled pie crust and smooth the top. Refrigerate for at least 2 hours.
  6. Whip cream and powdered sugar together until peaks form. Spread over the chilled chocolate filling and garnish with chocolate shavings.