Instructions
- Prepare the Crust: In a large bowl, whisk together the Flour and Salt. Cut in the Butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add Ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and transfer to a 9-inch pie plate. Crimp the edges.
- Bake the crust for 15-20 minutes, or until lightly golden. Let cool completely.
- Prepare the Filling: In a medium saucepan, heat the Heavy cream over medium heat until simmering. Remove from heat and add the melted Chocolate, Brandy, Granulated sugar, Vanilla extract, and Crème de cacao. Whisk until smooth and well combined.
- Pour the Filling into the cooled pie crust. Refrigerate for at least 4 hours, or until set.
- Garnish with Shaved chocolate before serving.
