1 cup (240ml) heavy cream or heavy whipping cream two 4-ounce quality bittersweet or semi-sweet chocolate bars (113g each), finely chopped* 4 large eggs 1 cup (200g) granulated sugar 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 1 and 1/2 teaspoons pure vanilla extract Topping 1 cup (240ml) heavy cream or heavy whipping cream 2 Tablespoons confectioners’ sugar or granulated sugar* 1/2 teaspoon pure vanilla extract optional for garnish: chocolate curls* Cook Mode Prevent your screen from going dark
Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter.
Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie.
Prick holes all over the bottom crust with a fork. If desired for a shiny golden crust, brush egg wash on edges. Return pie crust to the oven and bake for 14–15 minutes, or until bottom has browned.
Remove from the oven, and cool on a wire rack completely before filling. You can blind bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill. (Review this how to par-bake pie crust page if you need extra help with this blind-baking step.)