Ingredients

The following ingredients have 10 Servings
  • 1/2 batch pie crust
  • 8 ounces semi-sweet chocolate chips ((about 1 1/3 cups))
  • 1/3 cup water
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups heavy whipping cream, (whipped stiffly)
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream, (whipped softly with 1/4 cup powdered sugar)
  • chocolate shavings* ((for garnish))

Instruction

  • Preheat the oven to 425 degrees F.
  • Roll out the pie crust to about 1 1/2 inches wider than the pie dish, fit it in, and roll and crimp the edge.
  • Dock the bottom of the crust by piercing it a few times with a fork, then line it with parchment and weigh it down with dry beans or ceramic pie weights.
  • Bake the crust until golden brown and crisp (about 30 to 35 minutes), and allow to cool completely before filling.
  • Place the chocolate chips, water, cocoa, sugar, and salt in a large mixing bowl, and microwave in short, 30-second bursts, stirring after each interval until the mixture is melted and smooth (this can also be done over a double boiler).
  • Fold in the whipped cream and vanilla extract.
  • Transfer the filling to the pre-baked crust, and chill in the refrigerator until set (about 2 hours).
  • Pipe swirls of sweetened whipped cream over the chocolate filling, then garnish with chocolate shavings.