Dark Chocolate Silk Pie

Ingredients

• 1 1/4 cups cups (150g) All-purpose flour
• 1/4 cup cup (22g) Dutch-process cocoa powder
• 1/3 cup cup (40g) Powdered sugar
• 1/2 tsp tsp Fine sea salt
• 1/2 cup cup (113g) Cold unsalted butter
• 1 yolk Large egg yolk
• 2-3 tbsp tbsp Ice water
• 8 oz oz (227g) Bittersweet chocolate (64-70%), finely chopped
• 1 1/4 cups cups (300ml) Heavy cream
• 3/4 cup cup (180ml) Whole milk
• 4 yolks Large egg yolks
• 1/3 cup cup (67g) Granulated sugar
• 2 tbsp tbsp (16g) Cornstarch
• 1 tbsp tbsp Dutch-process cocoa powder
• 1 tsp tsp Vanilla extract
• 1/4 tsp tsp Fine sea salt
• 2 tbsp tbsp (28g) Unsalted butter
• 1 1/2 cups cups (360ml) Heavy cream
• 2 tbsp tbsp Powdered sugar
• 1 tsp tsp Vanilla extract
• 1 pinch pinch Fine sea salt
• 2 tbsp tbsp Shaved bittersweet chocolate
• 1 pinch pinch Flaky sea salt (optional)

Instructions

1. Prepare chocolate pastry crust: Whisk flour, cocoa, powdered sugar, and salt. Cut in cold butter until crumbly. Mix egg yolk with ice water and add gradually until dough holds together. Form into disk, wrap, and chill.
2. Roll crust and fit into 9-inch pie plate. Chill before baking.
3. Blind bake fully at 375°F / 190°C until crisp and completely baked. Cool completely.
4. Place chopped chocolate in a heatproof bowl.
5. Heat milk and cream until steaming.
6. Whisk yolks, sugar, cornstarch, cocoa, and salt in a separate bowl.
7. Temper the yolk mixture with hot dairy gradually, whisking constantly.
8. Return mixture to saucepan. Cook over medium-low heat, whisking constantly, until it comes to a gentle bubble and thickens to a glossy consistency.
9. Remove from heat. Pour over chopped chocolate. Let stand 1 minute, then whisk until smooth.
10. Add butter and vanilla. Blend if necessary for an exceptionally smooth texture.
11. Pour into cooled crust. Smooth surface. Press film directly against surface to prevent skin. Chill at least 4 hours or overnight.
12. Whip cream with powdered sugar, vanilla, and salt to soft-medium peaks. Top pie shortly before serving.
13. Finish with shaved bittersweet chocolate and a tiny amount of flaky sea salt if desired.

Nutrition

Chef's Notes

Texture target: silky, dense, smooth, clean slicing, melt-in-mouth. NOT rubbery pudding, gelatin-heavy, mousse that collapses, or overly sweet. Must be refrigerated. Best quality approximately 3-4 days. Chill at least 4 hours or overnight before serving.

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