Step 1

Preheat the oven to 450°. If using convection, preheat it to 425°.

Step 2

Add the flour, butter, salt, and sugar to a food processor and pulse on high speed while drizzling in the water until it becomes like a meal. Note: you may need a bit more water.

Step 3

Transfer the dough to a clean surface dusted with flour, knead to form a ball, and then roll it out with a pin until it is 1/8 thick.

Step 4

Form the dough into a 9” pie pan, cutting off any excess and crimping the edges to make a ripple around the outside.

Step 5

Add a piece of parchment paper over the pie crust, pour some dried beans over the parchment paper, and par-bake for 6 to 8 minutes. The pie crust will not change much color but will become firm once cooled after baking.

Step 6

Remove from the oven and cool completely to room temperature.

Step 7

Add the heavy cream and ½ cup of sugar to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks have formed, which takes about 3 to 5 minutes.

Step 8

Set 1/3 of the whipped cream into a separate container, but chill both the 1/3 and 2/3 in the refrigerator until it’s time to use it.

Step 9

Add the chocolate to a microwave-safe bowl and heat for 1 minute. Stir and return to the microwave for 30 seconds. Stir and return to the microwave for 30 more seconds. At this point, it should be melted. Cool slightly to room temperature, which only takes 4 to 5 minutes.

Step 10

Add the butter and sugar to a standing mixer with the paddle attachment and mix on high speed until the butter becomes light and fluffy, which takes about 5 minutes.

Step 11

Mix in the vanilla extract and then the melted chocolate.

Step 12

Next, add 2 eggs and beat for 2 minutes before adding in the other 2 eggs. Beat for a further 3-4 minutes or until smooth and fluffy.

Step 13

Fold in the chilled 1/3 cup of whipped cream using a rubber spatula until it has been mixed in.

Step 14

Transfer the filling to the par-baked pie crust and smooth out using a spoon or spatula.

Step 15

Chill in the refrigerator for at least 2 hours or until the pie has settled and is firm.

Step 16

Top off with the remaining chilled whipped cream and add an optional garnish of shaved chocolate.