- 2 bars (3.5 oz each) 70% dark chocolate (Lindt preferred)
- 1 cup whipping or heavy cream
- 4 large eggs
- 1 cup Dixie Crystals Dark Brown Sugar, well packed
- 1 3/4 sticks (14 tablespoons) unsalted butter, very soft
- Pinch salt (omit if using salted butter)
- 3/4 cup whipping cream
- 4 teaspoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- For crust mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Sift flour and add in one step. On lowest speed mix until just combined. Do not overmix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
- Set aside a 9-inch-deep pie pan and preheat oven to 385°F.
- Sprinkle chilled area lightly with flour/gluten-free flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
- Prick bottom of pie shell with a fork. Place in oven, using pie weights or beans is not necessary.
- After 4-5 minutes of baking check pie. If bubbles are forming prick again with a fork. If a small area of sides have collapsed, press it back up. Bake until pie shell is pale golden, about 13 minutes. Before starting filling, ensure pie shell is completely cold.
- For filling, in a cold bowl, whip cream until soft peaks. Do not whip as firm as you would to decorate a pie. Place in refrigerator.
- Chop chocolate in small pieces and set aside.
- Select a bowl large enough to hold remaining ingredients. Fit bowl over a pot. It is important that the bowl barely exceeds (hangs over) sides of pot. Remove bowl and fill pot with 1-2 inches of water and bring water to a boil.
- Add eggs in bowl and whisk smooth. Add brown sugar and whisk very quickly until well combined. Place over boiling water and reduce to a simmer. Continuously whisk mixture until it reaches 160°F. Remove from heat.
- Add chocolate and whisk smooth. Ideal temperature to fold in whipped cream is 100-110°F. Slightly let cool or slightly reheat if necessary. Add whipped cream and gently fold together.
- Transfer to prebaked pie shell and place in refrigerator. Pie will set after about 4 hours.
- For chocolate shavings place chopped chocolate in a microwave safe bowl. Heat in a microwave oven in 12 second intervals until melted. Set aside.
- Place a cookie sheet briefly under broiler or heat over a gas stove. Pan should feel lukewarm and not so hot that you cannot handle it without heat resistant gloves.
- On backside of pan, spread a super thin layer of chocolate using an offset metal spatula.
- Place cookie sheet in refrigerator for 15-20 minutes or until chocolate is solid.
- Scrape chocolate from pan (using a spatula, scraper, or cookie cutter) into shavings and place on pie. If desired sprinkle with cocoa powder and or powdered sugar.
- For Crème Chantilly in a cold bowl whip cream, sugar, and vanilla to firm peaks. Decorate as desired.
Pie pans vary in depth, for this dessert, select a pie pan which can hold a minimum of 5 cups of water.
This recipe has been tested with successful results using Gluten-Free Measure for Measure Flour by King Arthur Baking Company.