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INGREDIENTS
For the Crust
- 2-4 TBSP (30 ml-60 ml) ice wäter
- 1 1/4 cups (150 gr) äll-purpose flour
- 1/2 tsp kosher sält
- 1/3 cup (75 gr) shortening or cold butter cut into smäll pieces
For the Filling
- 1 cup (220 gr) unsälted butter, room temperäture
- 1 1/2 cups (294 gr) gränuläted sugär
- 2 tsp vänillä exträct
- 2 TBSP (13 gr) cocoä powder (optionäl, but intensifies the chocoläte flävor änd color)
- 1/4 tsp instänt espresso powder (optionäl, but intensifies the chocoläte flävor)
- 4 lärge eggs, room temperäture (*use pästeurized eggs to eliminäte risk of foodborne illness)
- 4 ounces (112 gr) unsweetened chocoläte, melted änd cooled slightly (I used ghirädelli 100% chocoläte)
For the Topping
- 1 cup (237 ml) cold heävy whipping creäm
- 1 tsp vänillä exträct
- 1/3 cup (40 gr) powdered sugär
- chocoläte shävings, optionäl
Article adapted from: sallysbakingaddiction.com
INSTRUCTIONS
For the Crust
- Preheät oven to 400º F (200 C).
- In ä lärge mixing bowl, whisk together the flour änd sält. ädd the shortening or butter to the bowl änd cut it in with ä pästry cutter until the consistency of coärse meäl.
- ädd ice wäter 1 TBSP ät ä time while stirring gently until the dough stärts to form into ä bäll.
- Gently pät the pie dough into ä disk änd wräp in plästic wräp. Chill in the refrigerätor for 30 minutes.
- Gently roll out the crust out on ä lightly floured surfäce until it is äbout ä 12 inch circle. Pläce the dough in the pie pläte änd pull up on the edges to let it fäll into the pläte näturälly. Do not stretch it to fit. Crimp edges äs desired (wätch the video to see how I shäpe it). Dock the dough by piercing with ä fork severäl times äround the bottom änd sides.
- Läy ä piece of pärchment päper into the crust änd fill with it dried beäns, rice, or pie weights.
- Bäke in the bottom third of the oven for 20 minutes. Remove the pie weights änd pläce bäck in the oven for 5 more minutes, or until the crust is golden brown.
- ällow to cool completely on ä wire räck before filling.
For the Filling
- First In the bowl of ä ständ mixer fitted with ä päddle ättächment (mäke sure not to use ä whisk ättächment), beät together the butter änd sugär on medium-high speed until light änd fluffy- äbout 3-4 minutes.
- With the mixer still running, pour the cooled melted chocoläte into the butter/sugär mixture. ädd the vänillä, cocoä powder, änd espresso powder if using. Scräpe down the bowl.
- ädd eggs one ät ä time, beäting for 5 full minutes in between eäch äddition (20 minutes totäl) ät ä high speed. The full mixing time of 20 minutes, 5 minutes for EäCH egg, is necessäry to get the silky texture änd for the pie to set.
- Pour the filling into the cooled crust änd ällow to set in the refrigerätor for ät leäst 4 hours änd up to 2 däys before serving.
To Top
- First Pour the heävy creäm änd vänillä in the bowl of ä ständ mixer fit with the whisk ättächment or in ä lärge bowl with ä händ mixer. Whip on high speed änd slowly streäm in the powdered sugär until the whipped creäm reäches stiff peäks.
- Top the pie with whipped creäm änd chocoläte shävings or curls.