Dark Chocolate Chiffon Pie

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Make sure to use a rack in the middle of the oven for even baking.

2. 2

   Make the pastry crust: In a medium bowl, combine flour, cocoa powder, sugar, and salt. Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.

   Tip: Don’t overwork the dough, or it will become tough.

3. 3

   Gradually add the plain flour and mix until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   Roll out the chilled pastry dough to a thickness of about 3mm. Place it in a 23cm pie dish and trim the edges to fit.

   Tip: Crimp the edges to form a decorative border.

5. 5

   Line the pastry crust with parchment paper and fill with pie weights or dried beans.

   Tip: Bake for 15 minutes.

6. 6

   Remove the parchment paper and pie weights or beans and bake for an additional 5 minutes.

   Tip: The pastry is now golden brown.

7. 7

   Make the chocolate filling: In a medium bowl, whisk together the dark chocolate chips and heavy cream until smooth.

   Tip: Don’t overwhisk, or the mixture will become too thin.

8. 8

   In a separate bowl, whip the butter and sugar until light and fluffy.

   Tip: Add the eggs one at a time, whipping well after each addition.

9. 9

   Gradually add the whipped butter mixture to the chocolate filling, whisking until well combined.

   Tip: Pour the filling into the baked pastry crust.

10. 10

    Refrigerate the pie for at least 2 hours or until set.

    Tip: The pie is now ready to serve.

11. 11

    Just before serving, whip the unsalted butter until light and fluffy.

    Tip: Use to top the pie, if desired.