Ingredients

• 4 ounces good-quality bittersweet chocolate
• 1/4 teaspoon espresso powder (optional)
• 1 cup cold heavy cream
• 1 1/2 sticks unsalted butter (6 ounces), at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 (9-inch) pie crust, baked and cooled

Directions

For the Crust:

1. Prepare pastry for a single crust pie and form a decorative shell. Blind-bake a pie shell at 375 degrees F for 15 minutes or until golden brown.
   (Find instructions on blind-baking, see our Blind-Baking recipe page).
2. Allow the pie shell to cool before adding the filling.

For the Filling:

1.  Melt the chocolate in a microwave on medium power or on the stovetop over medium-low heat.
2. Whisk in the espresso powder, if using, and set aside to cool to room temperature, about 20 minutes.
3. Whip the cream in a medium bowl with an electric mixer on high speed until stiff peaks form.
4. Place the butter in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat
   on medium speed for 1 minute.

1. Add the sugar and continue beating until light and fluffy, 3 to 5 minutes more.
2. Add the vanilla and cooled chocolate and beat until incorporated, about 1 minute.
3.  Add 2 of the eggs and beat on medium speed for 3 minutes.
4. Add the remaining egg and beat until the mixture is silky and smooth, about 3 minutes more.
5.  Add the whipped cream to the chocolate filling and fold with a spatula by hand until no visible white streaks remain.
6. Transfer the filling to the prepared pie crust and smooth it into an even layer. Refrigerate for a minimum of 2 hours, but preferably overnight.
7. Decorate the pie with freshly whipped cream or chocolate shavings if desired.
8. Chill and serve!

Notes: Recipe adapted from Shugary Sweets

And if you absolutely love chocolate, check out our Chocolate Ganache Pie recipe

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