Ingredients:
2 9-inch pie crusts, softened
For the filling:
Ten ounces of bittersweet chocolate, with more for decorating
4 eggs
1 1/3 cups granulated sugar
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups heavy whipping cream
1/3 cup powdered sugar
Instructions:
Preparation:
Preheat the oven to 350°F and grease a half sheet pan with nonstick spray. Set it aside.
On a lightly floured surface, stack the pie crusts and roll them out into a rectangle slightly larger than your baking pan. Place the crust in the pan, press into the corners, trim off excess dough, and crimp.
Pie weights or dry beans can be used to fill the parchment paper-lined crust. Bake for 15 to 17 minutes, or until gently browned. Before filling, let it cool fully.
Making the Filling:
Melt the chocolate in 30-second intervals, stirring in between, in a microwave-safe container until almost melted.
Mix until fully melted, then remove and set aside.
In a medium saucepan, whisk together sugar and eggs. Heat on low, stirring constantly until the sugar dissolves and the mixture coats the back of a spoon, about 5 minutes.
Take off the heat and blend in the vanilla essence and melted chocolate until smooth.
. Let it cool until warm, stirring occasionally.
Beat the butter in a mixing bowl until light and fluffy (2-3 minutes). Gradually pour in the chocolate mixture and beat on high until light and fluffy, about 5 minutes. Set aside.
Use an electric mixer to whip the heavy cream in a another basin until it begins to thicken. After adding the powdered sugar, whip the mixture until firm peaks form.
Fold 1 1/2 cups of the whipped cream into the chocolate mixture and reserve the rest for topping.
Assembly:
Spread the chocolate mixture into the cooled pie crust and chill until set, around 1-2 hours.
Top with the reserved whipped cream and garnish with chocolate shavings, if desired, before serving.