Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ¼ cup Unsweetened Cocoa Powder (Dutch-processed preferred)
  • 1 teaspoon Granulated Sugar (for crust)
  • ½ teaspoon Fine Sea Salt (for crust)
  • ½ cup Unsalted Butter (very cold, cut into ½-inch cubes)
  • 4–6 tablespoons Ice Water
  • 1 cup Unsalted Butter (softened, for filling)
  • 1 ½ cups Granulated Sugar (for filling)
  • 8 ounces Semi-Sweet or Bittersweet Chocolate (finely chopped)
  • 4 Large Eggs (separated)
  • 1 teaspoon Vanilla Extract (for filling)
  • ¼ cup Strong Brewed Coffee or Espresso (cooled slightly)
  • Pinch of Salt (for egg whites)
  • 2 cups Heavy Whipping Cream (very cold)
  • ¼ cup Powdered Sugar (sifted)
  • ½ teaspoon Vanilla Extract (for topping)
  • Chocolate Shavings or Curls (for dusting)

Instructions:

  1. Phase 1, Step 1: Mix flour, cocoa, sugar, and salt in a bowl or pulse in a food processor.
  2. Phase 1, Step 2: Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  3. Phase 1, Step 3: Gradually add ice water until the dough just comes together when pressed.
  4. Phase 1, Step 4: Form dough into a disc, wrap, and chill for at least 30 minutes.
  5. Phase 1, Step 5: Roll out the dough, fit into the pie plate, crimp edges, dock the bottom thoroughly, then blind bake until crisp (use pie weights). Cool the crust completely.
  6. Phase 2, Step 1: Gently melt the chopped chocolate (using a double boiler or microwave) and set aside to cool slightly.
  7. Phase 2, Step 2: Beat the softened butter until light and fluffy.
  8. Phase 2, Step 3: In a separate bowl, whisk the 4 egg yolks with the granulated sugar until pale and thick.
  9. Phase 2, Step 4: Gently whisk the yolk/sugar mixture over a simmering double boiler until the temperature reaches 160°F (71°C) and the mixture thickens enough to coat the back of a spoon.
  10. Phase 2, Step 5: Remove from heat. Whisk in the cooled melted chocolate, coffee, and vanilla until smooth. Let this base cool slightly.
  11. Phase 3, Step 1: Whip the 4 egg whites with a pinch of salt until stiff peaks form.
  12. Phase 3, Step 2: Gently fold the whipped egg whites into the slightly cooled chocolate base in thirds until just combined, being careful not to deflate the air.
  13. Phase 3, Step 3: Pour the silky filling into the completely cooled baked crust. Cover loosely and refrigerate for at least 6 hours, or until firmly set.
  14. Phase 4, Step 1: Whip the cold heavy cream, powdered sugar, and vanilla until firm peaks form.
  15. Phase 4, Step 2: Top the set pie generously with the fresh whipped cream just before serving. Dust liberally with chocolate shavings.