Step 1

Add the flour, sugar, and salt to a large bowl and whisk to combine.

Step 2

Cut COLD butter into tbsp size pieces then add to flour mixture and use your clean hands to break It into pieces ranging in size from almonds to lentils.

Step 3

Sprinkle in about 3 tablespoons of the ice water then mix with a fork. Add more Ice water a tablespoon at a time and mix until you have a shaggy mixture that hold together when squeezed.

Step 4

Knead the dough 2-3 times in the bowl just to help it come together a bit. Gently flatten into a one inch-thick disk, and cover in plastic wrap.Place in the fridge to chill for about 30 minutes to an hour.

Step 5

Preheat the oven to 425F. Unwrap the dough and place on a well-floured surface. Use a rolling pin to roll out into a circle 1/4" thick and at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board.

Step 6

Ease it into the pie pan without stretching and press to fit the pan.

Step 7

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

Step 8

Dock your pie crust. Add tin foil to the inside, pushing it against the edge of the crust. This will keep your pie crust propped up during backing.

Step 9

Bake at 425 degrees for 15 minutes.

Step 10

Take out the tin foil and brush crust with an egg wash. Dock the pie crust again.

Step 11

Add foil around the sides. reduce temperature to 375 degrees and bake until the center is golden, 15-20 minutes. Tent the crust with foil If the edge is getting too dark.

Step 12

Place a heatproof bowl over a pot of simmering water.

Step 13

Add chocolate, coffee, and 1/4 cup brandy if using.

Step 14

Heat chocolate in the double boiler until mostly melted. Take the bowl off the heat and give the mixture a whisk. Set aside to cool.

Step 15

In a stand mixer fitted with a paddle attachment add 8 egg yolks (set egg whites aside) and ½ cup sugar. Whip on high for about 4 minutes or until a light lemon color.

Step 16

Add the cooled chocolate mixture and mix then set bowl aside.

Step 17

Add a whisk attachment and a clean bowl to your stand mixer then add the 8 egg whites, 2 tbsp sugar and a pinch of salt. Whip until stiff but not over-whipped peaks.

Step 18

Fold in ¼ of the whipped mixture to the chocolate mixture. Lightly whisk together.

Step 19

Fold in the remaining whipped mixture to the chocolate until combined.

Step 20

Put the egg white bowl back on the stand mixer fitted with a whisk attachment. Add 1 1/2 cups heavy cream and 1 tbsp sugar. Whip until soft peaks form.

Step 21

Fold the whipped cream into chocolate mixture. This will give the mousse more structure and creaminess.

Step 22

Pour the filling into the baked pie shell and refrigerate for at least two hours.

Step 23

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.

Step 24

Add the whipped cream to the top of the pie.

Step 25

Sprinkle on some shaved chocolate.