Ingredients

• 3 eggs , divided
• 1 , 9 inch
• 0.67 cups white sugar
• 2 , 1 ounce
• 1.5 teaspoons vanilla extract
• 0.33 cups unsalted butter , at room temperature
• 1 cup cold heavy cream
• 3 tablespoons confectioners' sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat 1 egg in a bowl; brush over entire pie crust surface, including edges. Prick holes into bottom and sides of crust with a fork.
3. 3 Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
4. 4 Combine white sugar and remaining 2 eggs in a medium saucepan over medium-low heat; stir continuously, adjusting heat as needed to make sure it does not boil or bubble, until mixture coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes.
5. 5 Off heat, stir in melted chocolate and vanilla extract; cool to lukewarm temperature, 15 to 20 minutes.
6. 6 Beat butter in a separate large bowl using an electric mixer until light and fluffy; add chocolate mixture. Continue to beat on high speed until thick and creamy, about 5 minutes.
7. 7 Beat cold heavy cream in a separate bowl until slightly thick. Add confectioners' sugar all at once; continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently so as not to decrease the volume by stirring too much. Pour into the prepared pie crust; chill in the refrigerator for at least 2 hours before serving.

Nutrition per serving