I made this pie yesterday at my Aunt’s house and it was delicious! Everyone raved. YUM! I can’t remember if I left the butter out or melted it in the pan with the sugar and eggs. Sooo…my pie didn’t exactly follow the recipe I guess. But I can’t exactly remember. I also made a pecan pie and forgot the butter, so I’m on a roll of forgetting butter I guess. I also made my own pie crust. I’m not a fan of store-bought pie crust.
- 1 sheet refrigerated pie pastry
- 2/3 cup sugar
- 2 eggs
- 2 ounces unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 1/3 cup butter, softened
- 2/3 cup heavy whipping cream
- 2 teaspoons confectioners’ sugar
- Whipped cream and chocolate curls, optional
Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small bowl, cream butter until light and fluffy.(I definitely skipped this. I may have put the butter in the saucepan, but I can’t remember) (Where is my brain??)
Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.