Ingredients:

  • 1.25 cups all-purpose flour (155g)
  • 0.5 cup unsalted butter, chilled and cubed (113g)
  • 4 tablespoons ice water
  • 0.25 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 cup granulated sugar (200g)
  • 0.75 cup unsalted butter, room temperature (170g)
  • 3 ounces unsweetened baking chocolate, melted and cooled (85g)
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 1 cup heavy whipping cream, cold (240ml)
  • 2 tablespoons powdered sugar (30g)
  • 0.5 ounce semi-sweet chocolate shavings

Instructions:

  1. Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie plate. Prick the bottom, line with parchment, and fill with weights. Bake for 15 minutes until golden brown; cool completely.
  2. Melt the unsweetened chocolate in a double boiler or microwave. Stir until smooth and allow to cool to room temperature.
  3. In a stand mixer, cream 0.75 cup room temperature butter and 1 cup granulated sugar on medium-high for 3-5 minutes until light and fluffy.
  4. Beat in the cooled melted chocolate and vanilla extract until the mixture is uniform in color.
  5. Add the eggs one at a time. After adding each egg, beat the mixture on medium-high speed for exactly 5 minutes to achieve the signature silk texture.
  6. Pour the chocolate filling into the cooled pie crust. Cover and refrigerate for at least 6 hours to set.
  7. Before serving, whip the heavy cream and powdered sugar to stiff peaks. Spread over the pie and garnish with chocolate shavings.