220 minutes
A rich and velvety chocolate pie with a smooth, creamy filling and a baked pie shell.
Heavy Cream, chilled
cups
each
cups
tablespoons
Bittersweet Chocolate, melted and cooled
0 oz
tablespoons
Unsalted Butter, cut into 1/2-inch pieces and softened
0.25 sticks
Pie Shell, baked and cooled
each
1. Whip the Heavy Cream
Begin by whipping the chilled heavy cream to stiff peaks, which should take about 2 to 3 minutes using an electric mixer on medium-high speed. Once the cream is whipped, transfer it to a small bowl and refrigerate to keep it cold.
2. Prepare the Egg Mixture
In a large heatproof bowl, combine the three large eggs, the sugar, and the water. Place this bowl over a medium saucepan filled with simmering water, ensuring the bowl does not touch the water. Beat the mixture with an electric mixer on medium speed until it thickens and registers 160°F, which should take around 7 to 10 minutes. The mixture should become thick and glossy.
3. Cool and Fluff the Egg Mixture
After the egg mixture has thickened, remove the bowl from the heat and continue beating it with the mixer until it becomes fluffy and cools down, which will take about 8 minutes.
4. Incorporate Chocolate and Vanilla
Once the egg mixture is ready, add the melted and cooled bittersweet chocolate and the vanilla extract, beating until everything is well incorporated.
5. Beat in the Butter
Gradually beat in the softened butter, a few pieces at a time, until the mixture is smooth and all the butter is incorporated.
6. Fold in the Whipped Cream
Gently fold in the previously whipped cream until no streaks remain. This will give the filling its light and velvety texture.
7. Fill the Pie Shell
Scrape the chocolate filling into the baked and cooled 9-inch pie shell, smoothing the top with a spatula.
8. Chill the Pie
Refrigerate the pie for at least 3 hours, or up to 24 hours, to allow the filling to set properly.
Swirl in caramel sauce into the chocolate filling and sprinkle with sea salt flakes.
Add espresso powder to the chocolate filling and top with coffee-flavored whipped cream.
Mix in a raspberry puree with the chocolate filling and top with fresh raspberries and a dusting of powdered sugar.
Incorporate a pinch of cinnamon and a small amount of cayenne pepper into the filling for a warm, spicy kick.
Use a dairy-free chocolate and substitute the cream with a plant-based option, and use an egg alternative like silken tofu for the filling.
Use high-quality chocolate with a cocoa content of at least 60% for a rich and complex flavor. Consider blending different types of chocolate for nuanced taste.
Allow the pie to set in the refrigerator for several hours or overnight for proper texture and flavor development.
Prevent a soggy crust by blind baking it using pie weights or dried beans, and let it cool before adding the filling.
Melt chocolate using a double boiler or a bowl over simmering water to avoid burning and ensure even melting.
Beat eggs and sugar until pale and fluffy for a smooth, non-grainy filling.
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