Since I first posted it so very long ago, I thought I’d repost it with updated photos.
Anyway, the pie photos on this post were taken in 2012. But aside from updated photos, I also wanted to include a few bolded, bullet-pointed tips to make sure your pie turns out just swell.
Here’s how to make it.
* The chocolate must be cooled completely but still melted/stirrable.
* After you bake the crust, allow it to cool completely.
* I often use graham cracker or Oreo crust when I make French Silk Pie. It’s delicious and easy!
* Beat the butter and sugar until it’s very fluffy, scraping the sides as you go.
* Remember, it’s very important that the chocolate is no longer warm; if it is, it will affect the mixture adversely and your life will be ruined.
* Make sure to scrape the bowl well to make sure all the chocolate, butter, and sugar are totally mixed together.
* Allow it to mix 5 minutes after each egg addition.
* Stop, turn off the mixer, and scrape before adding the third egg.
* This is best if the eggs are cold out of the fridge.
* Along those lines, if your kitchen is hot/humid, the mixture will not whip as well. If the mixture ever seems to be loose or runny halfway through, stop and stick the bowl in the freezer for 5-10 minutes then resume.
* Note that the eggs in this pie are uncooked. On a personal level, I am generally not concerned about the risk from raw eggs, which is evidently quite low. But for those who are very old, very young, pregnant, or have a compromised immune system, it is generally recommended that uncooked eggs be avoided.
* It’s very important at this stage to lick the bowl. It’s way too delicious to pass up.
Here’s the printable!
Recipe
Delicious Chocolate Pie
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 8
Ingredients
- 4 ounces, weight Unsweetened Baking Chocolate
- 1 cup Salted Butter, Softened
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.