A fluffy, sweetened whipped cream topping is placed on top of a flaky, handmade crust that is filled with a thick, luscious chocolate filling. Who could not love this? Add chocolate curls or unsweetened cocoa powder as a garnish.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 9 hrs 40 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon white sugar
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3 tablespoons cold shortening, cut into chunks
- 4 tablespoons ice water, or more as needed
- ¾ cup white sugar
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup heavy whipping cream
- 1 cup whole milk
- 4 large egg yolks
- 1 (4 ounce) bar semisweet chocolate, finely chopped
- 2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 3 tablespoons white sugar
Instructions
- Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
- Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
- Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
- Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
- Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
- Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
- Just before serving, top pie with whipped cream.
- Use a light hand when making the crust so you don’t overwork the dough. Also, you must whisk constantly while preparing the filling for a silky, smooth finish.
Nutrition Facts
| Calories | 816 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 259 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 35 g |
| Sodium | 272 mg |
| Sugars | 37 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |