from Beer Expert Greg Engert, Executive Chef Kyle Bailey, and Pastry Chef Tiffany MacIsaac of Birch & Barley and Bluejacket, Washington, D.C.
4 ½ cups all-purpose flour, plus more for work surface
½ tablespoon kosher salt
3 sticks chilled unsalted butter, preferably with a fat content of 82 or 83 percent (such as Plugra brand), cut into small dice and refrigerated until ready to use
1½ tablespoons high-proof vodka
¼ cup ice water
1 large egg, beaten with 2 teaspoons water, for brushing
8 ounces semi-sweet chocolate chips (or low percentage dark chocolate, like 58%)
3 ½ sticks of butter (14 ounces)
2 ½ cups cocoa powder
7 egg yolks
1 ¾ cups sugar (10 ounces)
3 cups heavy cream
⅓ cup powdered sugar
¼ teaspoon kosher salt
3 cups whole milk
3 cups heavy cream
3 whole eggs
⅓ cup cornstarch
⅓ cup sugar
⅓ cup dark cocoa powder
1 tablespoon butter
9 ounces dark, dark chocolate, plus more for garnishing pies
⅓ teaspoon kosher salt
Espresso Whipped Cream
1 quart (4 cups) chilled heavy cream
1 cup powdered sugar
3 tablespoons finely ground espresso beans
2 teaspoons instant espresso powder
For Pie Crust
Whisk together flour and salt in a large bowl. Sprinkle the bits of chilled butter over flour mixture and use clean hands to work the butter evenly into the flour or use a mixer on low speed being careful not to over mix (should have a sandy consistency).
Sprinkle vodka over the flour-butter mixture, then do the same with the water. Combine and form a thick and fairly dry dough that barely holds together. Knead lightly and compress into a firm block and wrap in plastic wrap. Allow to rest for 1 hour.
Lightly flour work surface. Have two 9-inch deep-dish pie plates at hand. Roll the block of dough into a 10-inch round with a thickness of 1/4 inch, then place it in the pie plate, trimming off the excess dough around the edges. (Reserve any remaining dough, pressing and lightly kneading it into one firm ball and again wrapping in plastic wrap). Freeze the bottom pie shell for 15 to 20 minutes.
Preheat the oven to 300 degrees. Line the frozen pie shell with parchment paper or aluminum foil, then fill with a thin layer of pie weights or dried rice or beans. Bake for 30 to 40 minutes or until the crusts are completely cooked but not browned. Remove the parchment/foil and weights; bake uncovered for 5 to 7 minutes. Transfer to a wire rack to cool.
For Chocolate Bombe
Melt butter and chocolate chips over a double boiler, whisking until evenly combined.
Sift the cocoa powder into the chocolate/butter mix and whisk together until smooth.
Using a stand mixer or electric beater, whip egg yolks and granulated sugar until thick and pale, about 4-5 minutes.
In a separate bowl, whip the chilled heavy cream, powdered sugar, and salt together until soft peaks have formed.
Fold egg yolk mixture into chocolate/butter mixture. Whisk together gently, as needed.
Use a rubber spatula to fold in the whipped cream mixture. Fill the 2 pie shells about half way and place in the refrigerator to set.
For Chocolate Pudding
Combine the milk, cream, and eggs in a pot. In a separate bowl, whisk together cornstarch, sugar, and cocoa powder until smooth and combined, then add to the dairy mixture. Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching.
At a simmer, whisk constantly for 4-5 minutes, until thick.
Remove from heat and whisk in butter, chocolate, and salt.
Strain into a bowl and cover, pressing plastic wrap directly onto the top of the pudding to prevent a skin from forming. Place over an ice bath or into the refrigerator to chill. Once chilled, scoop into the 2 pie shells on top of the chilled bombe.
For Espresso Whipped Cream
Combine all of the ingredients in a large bowl and whisk until stiff peaks form. Spread the whipped cream on top of the pudding as desired.
If desired, sprinkle the whipped cream with chocolate shavings, an Oreo cookie crumble, or chocolate covered espresso beans.