Recipe by Mirj
I found this recipe in the food section of the New York Daily News. It's so luscious and delicious (and temptingly chocolately), that one piece will convince anyone that it's possible to forget your diet. Prep time includes chilling.
Top Review by LovesCookingHatesDishwashing
I made this for my husband's BD. I used a combo of Toll House and Hershey's semi-sweet chocolate chips. I added about a shot of Bailey's Irish Creme after the chocolate was melted and blended. I then served it with a MO wine, Adam Puchta's Jazz Berry (a red grape wine w/rasberry concentrate). It was delicious! Yes it is a very rich and chocolatey pie. I served small pieces and some asked for more. One thought it was too chocolatey. I won't be serving this often, but I definitely will be making it again. I already gave the recipe away to someone who is making it for a pie auction. It is very easy and fast to make. I do recommend you try it...unless you just don't like chocolatey, rich, tasty desserts.
For the pie crust
- 1⁄2 cup sugar
- 1⁄2 cup unsalted butter
- 2 cups all-purpose flour
- 2 eggs
For the chocolate ganache filling
- 1 lb best quality semisweet chocolate
- 2 cups heavy cream
Directions See How It's Made
- Make the pie crust: With an electric mixer set on medium speed, beat the sugar and butter until creamy.
- Add the eggs and mix well.
- Add the flour and mix by hand until the dough starts to form a ball.
- Continue to stir until it is fairly firm.
- Form the dough into a ball and refrigerate for 2 hours or until firm.
- Preheat the oven to 350 degrees F.
- Roll the dough out and fit it into a 9-inch pie pan.
- Place a piece of parchment paper on top of the dough.
- Weigh it down with dried beans or pie weights.
- Bake for 10 to 12 minutes, until golden.
- Remove the beans and parchment paper and allow the pie shell to cool to room temperature.
- Make the filling: Chop the chocolate into small pieces and place it in a large bowl.
- In a heavy saucepan, bring the cream to a boil.
- When it is boiling, pour it over the chocolate.
- Stir and mix very gently until the chocolate and cream are well-blended.
- Pour the chocolate ganache into the pie shell.
- Refrigerate for at least two hours, or until the filling is set.
- Decorate with the fresh berries and serve chilled.