Ingredients

• For the chocolate crust:
• 1 cup + 2 tbsp of Gluten Free Flour (I use King Arthur’s) (feel free to use non-GF flour)
• 3 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1/2 tsp kosher sea salt
• 1/2 cup (1 stick) cold, unsalted butter, cut into chunks
• 3-4 tbsp ice cold water
• 1 tsp vanilla extract
• For the filling:
• 4 oz bittersweet or semisweet chocolate
• 1 cup (2 sticks) salted butter, softened
• 1 1/2 cups ultra-fine sugar
• 1 tsp vanilla extract
• 4 eggs, room temperature
• For the whipped topping:j
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

1. To make the crust: combine the flour, cocoa powder, sugar and salt into a food processor. Pulse for 15 seconds. Add the cubed butter and pulse until crumbs form. Add one tablespoon of water at a time, pulsing after each addition until clumps form that resemble coarse white sand.
2. Form into a disc on plastic wrap, wrap and freeze for 20 minutes.
3. Preheat oven to 350 degrees.
4. On a lightly (GF) floured surface, roll the dough out evenly and fold back into a ball. Lightly reflour the surface once more and roll out dough into a 12-inch circle. Carefully roll the dough around your rolling pin and carefully lay it over a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Fold the overhang underneath to form a rim, then crimp with your fingertips.
5. Line pie crust with parchment paper and fill with pie weights (dry rice or beans). Bake for 16-18 minutes. Remove the pie weight and bake for 5-10 minutes. Allow to cool completely.
6. For the filling:
7. Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.
8. In the bowl of an electric stand mixer using the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1-2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Beat the mixture on medium low-speed until thoroughly combined. Add vanilla and beat until combined.
9. Switch to the whisk attachment. Add one egg and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg. (20 minutes total.) Pour the filling into a baked pie shell and use a spatula to spread out the top evenly. Refrigerate for AT LEAST 2 hours or until chilled before serving.
10. Top with whipped cream.
11. Whipped Cream:
12. Place a medium-sized bowl (preferably metal) in the freezer for at least 10 minutes to chill.
13. Once bowl has chilled, remove from freezer and add heavy cream, powdered sugar, and vanilla extract.
14. Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Do not over beat.
15. Spread or pipe whipped cream onto the chocolate filling. (I like to pop it in the freezer for ten minutes after this.)

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