Instructions

• Preheat the oven to 450°F (425°F for convection).
• Make the crust: add 1 ½ cups all-purpose flour, 1 stick unsalted butter, a pinch of sea salt, and 2 teaspoons of sugar to a food processor. Pulse while drizzling in ¼ cup ice cold water until the mixture resembles coarse meal. (You may need a little more water—add a teaspoon at a time only if the dough is too dry.)
• Turn the dough onto a lightly floured surface, knead briefly to bring it together into a ball, then roll it out to about 1/8-inch thickness.
• Fit the rolled dough into a 9-inch pie pan, trim excess, and crimp the edges.
• Line the crust with a piece of parchment paper and fill the parchment with dried beans or pie weights. Par-bake (blind-bake) the crust at the preheated temperature for 6–8 minutes.
• Remove the pie from the oven, lift out the parchment with the beans/weights, and set the crust aside to cool completely to room temperature.
• While the crust cools, make the whipped cream: in a standing mixer fitted with the whisk attachment, combine 3 cups heavy whipping cream and ½ cup of sugar. Whisk on high until stiff peaks form, about 3–5 minutes.
• Reserve one-third of the whipped cream in a separate container and chill both portions (the reserved one-third and the remaining two-thirds) in the refrigerator until needed.
• Melt the chocolate: place 4 ounces semi-sweet chocolate in a microwave-safe bowl. Microwave 1 minute, stir; microwave 30 seconds, stir; microwave another 30 seconds if needed and stir until fully melted. Let the melted chocolate cool slightly at room temperature for about 4–5 minutes.
• Make the chocolate filling: in a standing mixer fitted with the paddle attachment, beat 1 cup unsalted butter together with the additional 2/3 cup of sugar on high speed until the mixture is light and fluffy, about 5 minutes.
• Add 2 teaspoons vanilla extract and the slightly cooled melted chocolate to the butter mixture and mix until combined.
• Add the 4 large eggs in two additions: add 2 eggs and beat for 2 minutes, then add the remaining 2 eggs and beat for another 3–4 minutes, until the mixture is smooth and fluffy.
• Fold the chilled reserved one-third of the whipped cream into the chocolate mixture using a rubber spatula, folding gently until incorporated and uniform in texture.
• Pour the chocolate filling into the cooled par-baked pie crust and smooth the top with a spatula.
• Chill the pie in the refrigerator for at least 2 hours, or until the filling is set and firm.
• Before serving, spread or pipe the remaining chilled whipped cream over the top of the pie. Optionally garnish with shaved chocolate.