3/8ounceKing Arthur All-Purpose Cocoa or Double-Dutch Dark Cocoa
1/2ouncevanilla extract
8ouncesbittersweet chocolate chipschunks, or disks
12ouncesheavy cream
1/2ouncegranulated sugar
1/8teaspoonsalt
TOPPING:
8ouncesheavy cream
1/2ounceconfectioners' sugar
Instructions
Preheat the oven to 375°F. Lightly grease a 9" pie pan.
To make the crust:
Combine the ingredients, and press the mixture into the bottom and up the sides of the pan. Freeze the crust for 15 minutes (this will prevent over-browning), then bake for 8 to 10 minutes, until it's lightly browned around the edges.
Remove from the oven and cool completely.
To make the filling:
Combine the hot water, cocoa, and vanilla in a small measuring cup and set aside.
Heat the chocolate in a saucepan set over low heat on the stove, or in the microwave in 20-second bursts. Stir the chocolate until completely melted, and let cool for several minutes.
Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.
Stir the cocoa mixture into the melted chocolate.
Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.
Spread the filling evenly into the cooled crust.
Refrigerate the pie for at least 1 hour before serving, or until the filling is firm.
For the topping:
Whip the cream and sugar together until the mixture is as firm (or soft) as you like.
Slice the pie, and top each serving with a dollop of whipped cream and a chocolate curl, if desired.