Salted Chocolate Chiffon Pie

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Make sure to use a pie dish with a removable bottom.

2. 2

   In a medium bowl, whisk together flour and cocoa powder. Add softened butter and mix until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

3. 3

   Press the mixture into the pie dish, making sure to evenly cover the bottom and sides.

   Tip: Use a spatula or your fingers to smooth out the crust.

4. 4

   Bake the crust for 10 minutes, then set aside to cool.

   Tip: Don't worry if the crust is still slightly soft – it will firm up as it cools.

5. 5

   In a large bowl, whisk together sugar, eggs, and salt until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl to avoid any lumps.

6. 6

   Add heavy cream and whisk until the mixture is smooth and creamy.

   Tip: Be careful not to overmix – you want to maintain the airy texture of the chiffon.

7. 7

   Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

   Tip: Let the chocolate cool slightly before folding it into the whipped cream mixture.

8. 8

   Fold the chocolate mixture into the whipped cream until well combined.

   Tip: Don't overmix – you want to maintain the texture of the whipped cream.

9. 9

   Pour the chocolate mixture into the cooled pie crust.

   Tip: Smooth out the top with a spatula or spoon.

10. 10

    Bake the pie for an additional 10-12 minutes, or until the filling is set and the edges are slightly puffed.

    Tip: Don't overbake – you want to maintain the creamy texture of the filling.

11. 11

    Remove from the oven and let cool to room temperature.

    Tip: Let the pie sit at room temperature for at least 30 minutes before serving.

12. 12

    Sprinkle flaky sea salt and unsalted chocolate shavings on top of the pie.

    Tip: This will add a nice textural element and a touch of luxury to the dish.