• 1 homemade pie crust (visit site for link) • 8 oz bittersweet chocolate  finely chopped (236g) • ½ cup unsalted butter  cut into 8 pieces (113g) • 4 large eggs • ¾ cup granulated sugar (150g) • ½ teaspoon salt • 2 teaspoons vanilla extract • ¼ teaspoon espresso powder optional,  but recommended • 1 cup heavy cream (236ml) • Homemade whipped cream, for topping (optional but recommended!)

Place chopped chocolate and butter pieces in a microwave-safe bowl and heat in 20-second intervals, stirring well in between, until chocolate is completely melted and smooth. 

You will need a double boiler for this recipe or a medium-sized saucepan and a heatproof mixing bowl that can rest on the pot.  Fill  2” of water and bring the water to a simmer.

Meanwhile, in the bowl you’ll be using over your double boiler/medium saucepan, whisk together eggs, sugar, and salt until well-combined.

Continue to whisk constantly until sugar has dissolved (if you rub a small bit between your fingers, it should feel smooth/without grit) and mixture reaches 160F (71C).

Carefully remove bowl from heat and use an electric mixer to beat until the mixture is lightened in color and increased in volume and the ribbon that falls off the beater holds its shape. 

Briefly stir your bowl of melted chocolate/butter and then pour into the egg mixture and beat until well-incorporated.

Add espresso powder and vanilla extract then increase mixer speed to high and beat for another 30 seconds. Allow mixture to cool to room temperature, stirring occasionally.

Once mixture is cooled, pour heavy cream into a separate mixing bowl and use electric mixer to beat to stiff peaks.

Gently (by hand, using a spatula) fold whipped cream into chocolate mixture until completely combined and no streaks remain.

Spread filling into prepared pie crust. Cover with plastic wrap and allow to chill in the refrigerator for at least 6 hours or overnight.

 Top with homemade whipped cream (optional, but recommended!) before serving. Slice and Enjoy!