i love this pie so much i allow myself to indulge in it only once a year at thanksgiving-which makes it one of the many reasons i look forward to the holiday all year long! i typically make two pies, one for myself, and one for everyone else…okay, i’m kidding, but it’s not easy keeping this pie around once you bring it out-it disappears pretty quickly and barely leaves a crumb behind. sometimes i wake up early the day after and practically run (not an easy task the day after so much food/drink consumption) to the refrigerator for another bite, but my kids have often beat me to it (can you believe this?) and i go back to bed disappointed and empty handed (or mouthed). next year i might consider making a third pie. or better not. the secret to making this amazing pie is using really good quality chocolate and making a perfect pie crust (which, full disclosure-i didn’t do-i bought a really good quality organic frozen pie crust, which was fine)
it took me a long while to find and fine-tune a good *recipe-typically recipes for chocolate pie involve making a pudding or custard that is poured into a baked shell, and not baked again. this one (THE-one) is almost a pie/flour-less chocolate cake combo in one. what can i say? it is beyond delicious if you’re a chocolate (and real whipped cream) loving sort of person (me). i have 360 more days to go before i bite into another lovely and creamy slice. really?
ingredients for one decadent chocolate pie:
- one pie crust (store bought or homemade)
- for filling:
- 3/4 cup semisweet chocolate (this time i combined really good quality dark chocolate with semi sweet chocolate-slightly less sweet, but so good)
- 1/2 cup butter (sweet unsalted)
- slightly less than 1/2 cup sugar
- three (3) organic eggs
- a pinch of salt
- for topping:
- 1 cup (or slightly more if you prefer) heavy organic whipping cream
- a small piece of good chocolate of choice, shaved with a microplane grater
- 1-2 tbs sugar
- 1/2 tsp good vanilla
method (keeping in mind i ‘m not a baker…so keeping it as simple as possible):
- for baking the crust: place rolled out crust in a pie dish, and fold over/decorate the sides with your fingers or a fork. make a few holes in the bottom with a fork, then cover with foil (completely) and weigh the foil down with baking weights (or beans or something similar). bake in a 375 degree oven for 20 minutes, then remove foil and weights, reduce heat to 350 degrees and bake a few more minutes (5-7) until golden. remove from the oven. REDUCE OVEN HEAT TO 325 degrees.
- start by melting the chocolate and butter together in a double boiler (or make one by placing a smaller sauce pan/pot in a bigger one which contains the boiling water). bring the water in the lower pan to a simmer, then add chocolate and butter to the top pan and stir with a whisk until melted.
- beat eggs and sugar together on high until you have a fluffy creamy mixture, about 5 minutes (give or take).
- blend (fold) the chocolate and egg mixture together until fully incorporated and combined well.
- pour mixture into pre baked shell. bake in 325 degree oven for about 20-25 minutes. remove from oven, allow it to cool. refrigerate overnight for best results.
- whip the cream with sugar & vanilla until stiff and fluffy. cover the top of the refrigerated pie with a layer of whipped cream…almost there… sprinkle carefully with chocolate shavings (try not to touch flakes with your hand as they melt easily). INDULGE!!!
*original recipe (tweaked and adapted) from: http://www.instructables.com/id/Chocolate-Pie/