Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • ¼ cup Granulated Sugar (50g) (for crust)
  • ½ teaspoon Salt (3g) (for crust)
  • ½ cup Unsalted Butter, chilled and cubed (113g) (for crust)
  • 2–4 tablespoons Ice Water
  • 8 ounces Semi-sweet or Bittersweet Chocolate (60-70% cacao), finely chopped
  • 1 cup Unsalted Butter, softened (226g) (for filling)
  • 1 cup Granulated Sugar (200g) (for filling)
  • 4 Large Eggs, separated (yolks and whites)
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Strong Brewed Coffee, cooled (Optional)
  • Pinch of Salt (for the whites)
  • 1 ½ cups Heavy Whipping Cream, very cold
  • 2 tablespoons Powdered Sugar (Confectioner's Sugar)
  • Chocolate Shavings or Curls (for dusting)

Instructions:

  1. Phase 1, Step 1: Combine dry crust ingredients (flour, sugar, salt) in a food processor or bowl.
  2. Phase 1, Step 2: Cut in cold butter until the mixture resembles coarse cornmeal.
  3. Phase 1, Step 3: Add ice water tablespoon by tablespoon until the dough just comes together when squeezed. Form into a disc, wrap, and chill for 30 minutes.
  4. Phase 1, Step 4: Roll out dough and press into a 9-inch pie dish. Crimp edges, chill again, then prick the bottom with a fork.
  5. Phase 1, Step 5: Blind bake the crust at 375°F (190°C) for 15 minutes with weights, then remove weights and bake for 5–7 minutes until lightly golden. Let cool completely.
  6. Phase 2, Step 6: Gently melt the chopped chocolate over a double boiler until smooth. Set aside to cool slightly.
  7. Phase 2, Step 7: In a stand mixer, beat the softened butter until creamy. Gradually add the granulated sugar and beat until light and fluffy.
  8. Phase 2, Step 8: Beat in the egg yolks one at a time, followed by vanilla and cooled coffee (if using).
  9. Phase 2, Step 9: Slowly stream in the slightly cooled melted chocolate until the mixture is uniform and thick. Set aside.
  10. Phase 3, Step 10: In a very clean bowl, beat the egg whites with a pinch of salt until stiff, glossy peaks form.
  11. Phase 3, Step 11: Gently fold one-third of the whipped whites into the chocolate base to lighten it.
  12. Phase 3, Step 12: Gently fold in the remaining whites in two additions using a rubber spatula until just combined, taking care not to deflate the air.
  13. Phase 4, Step 13: Pour the chocolate mixture into the cooled, pre-baked crust and smooth the top.
  14. Phase 4, Step 14: Cover loosely and chill in the refrigerator for a minimum of 4 hours, or until completely firm.
  15. Phase 5, Step 15: Just before serving, whip the cold heavy cream with powdered sugar until medium peaks form.
  16. Phase 5, Step 16: Dollop or pipe the whipped cream generously over the chilled pie and dust with chocolate shavings. Serve.