French Silk Pie

1. Stage

On a lightly floured surface, roll pie dough into a 12" round. Gently wrap dough around rolling pin and unfurl into a 9" pie dish, pressing into bottom and up sides of dish until there’s a 1" overhang on all sides. Lift edges and tuck under rim of pie dish. Using your index finger, press edges against your thumb and index finger of your other hand to crimp. Poke bottom of dough all over with a fork. Freeze until cold, about 30 minutes.

2. Stage

Meanwhile, preheat oven to 375°.

3. Stage

Place a sheet of foil over dough, then pour in pie weights or dried beans. Bake crust until edges are slightly brown, about 15 minutes. Remove pie weights and foil and continue to bake until bottom of crust is golden brown, 15 to 18 minutes more. Let cool.

4. Stage

In the large bowl of a stand mixer (or in a large bowl using a handheld mixer), beat vanilla and 1 cup cream on medium-high speed until soft peaks form. Refrigerate until ready to use.

5. Stage

In a medium heatproof bowl, microwave chocolate and butter in 10-second increments, stirring between each, until melted and smooth, about 50 seconds total.

6. Stage

Transfer chocolate mixture to the large bowl of stand mixer fitted with the whisk attachment (or to a large bowl if using a handheld mixer). Add granulated sugar and espresso powder and beat on high speed until smooth and incorporated, about 1 minute. Add eggs, one at a time, beating to blend after each addition, then continue to beat on medium-high speed until mixture is thickened and pale, about 8 minutes; it should be able to fall into slow ribbons. Add about 1/4 cup reserved whipped cream and beat until incorporated. Add remaining whipped cream and fold into chocolate mixture until just combined.

7. Stage

Spread filling in crust. Refrigerate at least 6 hours or up to overnight.

8. Stage

In a large bowl, whip remaining 1 cup cream until soft peaks form. Top pie with cream and shaved chocolate.