Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 1/3 cup melted salted butter
- 1/4 cup granulated sugar (for crust)
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar (for filling)
- 4 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon pure vanilla extract
- 4 large pasteurized eggs, room temperature
- 1 ½ cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- Optional: Chocolate shavings for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then remove it from the oven and let it cool completely before adding the filling.
- Chop the unsweetened chocolate into small pieces. Place them in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until completely smooth. Set the bowl aside to cool to room temperature. It must be cool to the touch so it doesn’t melt the butter in the next step.
- In a large stand mixer fitted with the paddle attachment, cream the 1 cup of softened butter and 1 cup of sugar together. Beat on medium-high speed for about 3 to 5 minutes until the mixture is light, fluffy, and no longer grainy. Scrape down the sides of the bowl often.
- Switch to the whisk attachment. Blend in the cooled chocolate and 1 teaspoon of vanilla extract. Now, add the pasteurized eggs one at a time. This is the secret to the silk texture: beat the mixture on medium-high speed for 5 full minutes after adding each egg. By the end, the filling will be incredibly light and glossy.
- Pour the chocolate mixture into the cooled pie crust and smooth the top with a spatula. Cover the pie loosely with plastic wrap, ensuring it doesn’t touch the surface of the chocolate. Refrigerate for at least 6 hours, or ideally overnight, to allow the filling to set firmly.
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Transfer the cream to a piping bag fitted with a large star tip (like a 1M). Pipe large rosettes around the edge of the pie or cover the entire surface. Sprinkle with chocolate shavings if desired and serve cold.
- Cook Time: 40 minutes (plus chilling time)