Prep 10 mins
Cook 30 mins
Flourless very rich pie, chocolate lovers will go wild for this!
- 1 pillsbury pie crust
- 8 ounces sweet butter (I use store bought honey butter)
- 5 ounces unsweetened chocolate
- 1⁄2 cup half-and-half cream
- 1⁄4 cup sugar
- 4 eggs
- 1 egg yolk
- 1⁄2 tablespoon vanilla
- Turn oven on 350°F.
- Parbake the pie crust for 10 minutes.
- Melt the butter and chocolate together in microwave, no more than 50 seconds at a time and stir until no chunks are left, its smooth.
- whisk in sugar and half & half until the sugar is almost dissolved.
- Whisk in the eggs, yolk, and vanilla.
- Pour into the pie shell and place in the oven.
- Bake the pie for 10-15 minutes and rotate, bake another 10-15 minutes. When pie is puffed, crusted over and set in the middle remove from the oven and cool to room temperature.
- Top with a raspberry sauce and creme fraiche if you like.
I'm sorry, but this recipe was awful! Big let down! A local restaurant serves a pie by this name and it is amazing! I was excited to find this recipe and try to make it myself. I followed the recipe to a T and when my family and I sat down to enjoy a piece, we all spit it back on our plates! 1/4 cup of a sugar was not nearly enough to sweeten the 5 ounces of bitter, unsweetened chocolate called for in the directions! I wish I had followed the suggestion of the other review and used 2 1/2 cups. That would be more like it!
Edwina's Cuisine French restaurant in Raleigh, North Carolina used to make this 25 years ago. The only difference is their recipe uses 2 1/2 cups sugar not 1/4 cup. I've made this for special occasions since the early 80's when I found the recipe in Bon Appetit magazine. I cut down the sugar to about 2 cups, double the filling and bake it in a chocolate cookie crust in a 10" springform pan for about 55 minutes. I can't wait to try this less sweet version but I have the sweet one in the oven right now. The texture is amazing and it tastes wonderful. It also is an outstanding brownie topper if you bake the filling on top of a layer of really good brownie batter. It makes an intense, icing like baked on top and cooks in about the same time as the brownies. Thanks Chef for posting this so I don't have to!