Ingredients:

  • 1 ½ cups all-purpose flour, sifted (180g)
  • 8 Tbsp unsalted butter, cold and cubed (113g)
  • 1 Tbsp granulated sugar (15g)
  • 3–5 Tbsp ice water (45–75ml)
  • ¼ tsp fine sea salt (1g)
  • 1 ½ cups heavy whipping cream (360ml)
  • ½ cup whole milk (120ml)
  • 4 large egg yolks, at room temperature
  • ½ cup granulated sugar (100g)
  • Pinch fine sea salt (0.5g)
  • 10 oz dark chocolate (60–72% cocoa solids), chopped finely (280g)
  • 1 tsp vanilla extract (5ml)
  • ½ tsp instant espresso powder (optional)
  • Freshly whipped cream (for serving)
  • Cocoa powder (for dusting)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough comes together. Do not overmix.
  2. Chill: Form the dough into a disc, wrap tightly, and chill for at least 1 hour. This prevents shrinkage.
  3. Roll and Fit: Roll the chilled dough and fit it snugly into the pie plate, crimping the edges. Prick the bottom lightly with a fork.
  4. Blind Bake: Line the crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove the weights and paper, then bake for another 5–7 minutes until lightly golden and dry.
  5. Cool: Let the baked pie shell cool completely on a wire rack.
  6. Heat Dairy: In a saucepan, combine the heavy cream, whole milk, salt, and optional espresso powder. Bring the mixture just to a simmer over medium heat—do not boil. Remove from heat.
  7. Chop Chocolate: Place the finely chopped dark chocolate into a large, heatproof bowl.
  8. Create Custard Base (The Tempering): In a separate medium bowl, whisk the egg yolks and granulated sugar vigorously until pale and slightly thickened (ribbon stage).
  9. Temper the Eggs (Crucial Step): Slowly drizzle about one cup of the hot cream mixture into the egg/sugar mixture while whisking continuously. This gently raises the temperature of the eggs without scrambling them.
  10. Combine: Pour the tempered egg mixture back into the remaining hot cream in the saucepan.
  11. Cook to Set: Return the saucepan to low heat. Stir constantly with a rubber spatula until the mixture thickens significantly, coating the back of the spoon, or registers 170°F (77°C). Do not allow it to boil.
  12. Melt Chocolate: Pour the hot custard directly over the chopped chocolate and vanilla extract. Let sit for 2 minutes to melt the chocolate.
  13. Emulsify: Whisk the mixture gently from the center outwards until completely smooth, glossy, and emulsified.
  14. Strain: Pour the finished filling through the fine-mesh sieve directly into the cooled pie crust. This ensures the filling is perfectly smooth and catches any stray egg fragments.
  15. Cool Slightly: Let the pie cool on the counter for 30 minutes.
  16. Chill: Cover the pie loosely and chill in the refrigerator for a minimum of 4 hours, or ideally overnight, until the filling is fully set and firm.
  17. Serve: Dust lightly with cocoa powder or serve with a generous dollop of whipped cream.