Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ¼ cup Unsweetened Cocoa Powder (Dutch-processed)
  • 2 tablespoons Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • ½ cup Unsalted Butter (very cold, cubed, for crust)
  • 3–4 tablespoons Ice Water
  • 8 ounces Semi-Sweet or Dark Chocolate (high quality, chopped)
  • 1 cup Unsalted Butter (room temperature, softened, for filling)
  • 1 cup Granulated Sugar (for filling base)
  • 4 large Eggs (separated, yolks and whites)
  • ¼ cup Strong Black Coffee or Hot Water
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt (for egg whites)
  • 1 ½ cups Heavy Whipping Cream (very cold, for topping)
  • 3 tablespoons Powdered Sugar (sifted, for topping)
  • ½ teaspoon Vanilla Extract (for topping)

Instructions:

  1. Combine dry crust ingredients (flour, cocoa, sugar, salt). Pulse in a food processor. Add cold butter cubes and pulse until mixture resembles coarse crumbs.
  2. Drizzle in ice water, one tablespoon at a time, until the dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
  3. Press dough into a 9-inch pie plate, trim, and freeze for 15 minutes. Prick the bottom with a fork, line with parchment and pie weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5–7 minutes until dry. Cool completely.
  4. Gently melt the chopped chocolate with the coffee/water over a double boiler until smooth. Set aside to cool slightly.
  5. In a large bowl, beat the softened butter until light and fluffy. Gradually beat in the granulated sugar. Beat in the 4 egg yolks one by one along with the vanilla, ensuring the mixture is not too hot.
  6. Slowly incorporate the warm melted chocolate mixture into the butter/sugar base, beating well after each addition.
  7. In a separate, clean bowl, whip the 4 egg whites with a pinch of salt until soft peaks form, then whip to stiff, glossy peaks.
  8. Gently fold one-third of the stiff egg whites into the chocolate base to lighten it. Then, gently fold in the remaining egg whites until just combined, taking care not to deflate the mixture.
  9. Pour the filling into the cooled crust. Cover loosely and refrigerate for at least 4 hours, or preferably overnight, until completely firm.
  10. Just before serving, whip the cold heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Spread generously over the chilled pie and dust with cocoa powder or chocolate shavings.