Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • ¼ cup Granulated Sugar (for crust)
  • ¼ teaspoon Salt (for crust)
  • ½ cup Unsalted Butter, very cold and cubed (for crust)
  • 2–3 tablespoons Ice Water
  • 1 cup Granulated Sugar (for filling)
  • 4 Large Eggs, separated
  • ¾ cup Sweetened Cocoa Powder, high quality
  • ½ cup Strong brewed Coffee, cooled slightly
  • 1 teaspoon Vanilla Extract
  • 1 cup Unsalted Butter, softened to room temperature
  • 4 oz Semi-sweet or Bittersweet Chocolate, finely chopped
  • 1 ½ cups Heavy Whipping Cream
  • 2 tablespoons Confectioners’ Sugar
  • Chocolate Shavings or Curls (for garnish)

Instructions:

  1. Phase 1: Make Crust Dough. Pulse flour, sugar, and salt in a food processor. Cut in the cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
  2. Form and Blind Bake. Roll out chilled dough and press into a 9-inch pie plate. Trim edges. Line the crust with parchment paper and pie weights. Bake at 375°F (190°C) for 12 minutes. Remove weights and bake an additional 3–5 minutes until lightly golden. Cool completely.
  3. Melt Chocolate Base. Gently melt chopped chocolate with the brewed coffee over a double boiler until smooth. Set aside to cool slightly.
  4. Pasteurize Yolks. In a heatproof bowl over simmering water, whisk the egg yolks and 1 cup of sugar continuously until the mixture is pale yellow, thickens, and reaches 160°F (71°C). Remove from heat immediately.
  5. Combine Chocolate Base. Whisk the warm yolk mixture into the slightly cooled chocolate/coffee mixture along with the vanilla extract. Set aside.
  6. Create Butter Emulsion. In a stand mixer, beat the softened butter on medium speed until very light and fluffy (about 3 minutes). Gradually beat the cooled chocolate/yolk mixture into the creamed butter until fully combined and smooth.
  7. Fold in Meringue. In a separate, clean bowl, whip the four egg whites until stiff, glossy peaks form. Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites until just combined, taking care not to deflate the air.
  8. Assemble and Chill. Pour the silk filling immediately into the completely cooled pie crust. Smooth the top. Cover loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until firmly set.
  9. Garnish and Serve. Just before serving, whip the heavy cream and confectioners’ sugar until soft peaks form. Pipe or spoon the whipped cream onto the chilled pie and finish with chocolate shavings.