Ingredients:

  • 1 ¼ cups All-purpose flour
  • 1 tsp Granulated Sugar (for crust)
  • ½ tsp Fine Sea Salt (for crust)
  • ½ cup (1 stick) Unsalted Butter (very cold, cubed)
  • 3–5 Tbsp Ice Water
  • 1 cup (2 sticks) Unsalted Butter (softened, for filling)
  • ¾ cup Granulated Sugar (for filling)
  • ½ cup Unsweetened Cocoa Powder (Dutch process preferred)
  • 1 tsp Vanilla Extract (for filling)
  • ¼ tsp Fine Sea Salt (for filling)
  • 2 Large Pasteurized Eggs
  • 1 ½ cups Heavy Whipping Cream (cold)
  • ¼ cup Powdered Sugar (Icing Sugar)
  • ½ tsp Vanilla Extract (for topping)
  • Chocolate Shavings (for garnish)

Instructions:

  1. Combine flour, sugar, and salt in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse crumbs (pea-sized pieces of butter should remain).
  2. Slowly sprinkle in the ice water, one tablespoon at a time, until the dough just comes together when pinched. Form the dough into a disc, wrap tightly, and refrigerate for at least 60 minutes.
  3. Roll the chilled dough out to fit the 9-inch pie plate. Trim edges, crimp, and prick the bottom all over with a fork. Freeze the prepared shell for 15 minutes.
  4. Blind bake the shell at 375°F (190°C) for 15 minutes with pie weights. Remove the weights and paper, and bake for a further 3–5 minutes until light golden brown. Cool completely on a rack.
  5. In a stand mixer, cream the softened butter until light and fluffy (about 2 minutes). Beat in the sugar, cocoa powder, vanilla, and salt until just combined.
  6. Add the pasteurized eggs, one at a time, beating for a full 5 minutes after each egg addition. Continue beating for 10-15 minutes total until the mixture is dramatically lightened in colour, voluminous, and has a smooth, silky texture.
  7. Spoon the filling into the completely cooled pie crust and smooth the top with a spatula. Refrigerate the pie for a minimum of 4 hours, or ideally overnight, until firm.
  8. Whip the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread or pipe the whipped cream over the chilled pie filling and garnish generously with chocolate shavings before serving.