Ingredients:

  • 1 1/2 cups Chocolate Wafer Cookie Crumbs
  • 6 Tablespoons melted Unsalted Butter
  • 2 Tablespoons Granulated Sugar (for crust)
  • 8 oz High-Quality Bittersweet or Semi-Sweet Chocolate (chopped)
  • 1/2 cup (1 stick) Unsalted Butter (for filling)
  • 3/4 cup Granulated Sugar (for filling)
  • 4 Large Eggs (yolks and whites separated)
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Strong Brewed Coffee or Hot Water
  • Pinch of fine sea salt
  • 1 1/2 cups Heavy Whipping Cream (very cold)
  • 1/4 cup Powdered Sugar (sifted, for topping)
  • 1/2 teaspoon Vanilla Extract (for topping)
  • Chocolate Shavings or Cocoa Powder (for dusting)

Instructions:

  1. Prepare Crust: If using a crumb crust, mix crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish. Chill for 30 minutes. (If using pastry, blind-bake until golden and cool completely.)
  2. Melt Chocolate Base: Gently melt the chopped chocolate and 1/2 cup butter over a double boiler until completely smooth. Remove from heat and set aside to cool slightly.
  3. Cook Yolks: In a saucepan over low, constant heat, whisk together the 3/4 cup sugar, egg yolks, and coffee/water. Cook until the mixture thickens slightly and coats the back of a spoon (around 160°F/71°C – temper the yolks). Do not boil.
  4. Combine Chocolate: Whisk the warm yolk mixture into the slightly cooled melted chocolate/butter mixture until homogenous. Stir in 1 teaspoon vanilla extract. Allow this base to cool to room temperature.
  5. Whip Whites: In a clean, grease-free bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form.
  6. Lighten the Base: Gently fold one-third of the whipped egg whites into the cooled chocolate base to lighten the mixture.
  7. Fold Remaining Whites: Gently fold in the remaining two-thirds of the egg whites until just combined, being careful not to deflate the air to maintain the 'silk' texture.
  8. Fill and Chill: Pour the filling into the cooled crust. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until completely firm.
  9. Make Topping: Just before serving, beat the cold heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft to medium peaks form.
  10. Garnish: Top the chilled pie generously with the whipped cream. Dust with chocolate shavings or cocoa powder just before slicing and serving.