Prep 30 mins
Cook 0 mins
This is from a Cook's Country episode in 2009, and features cooking the eggs to 160F. Absolutely luscious! My dear son loves this and hubbies eyes roll to the back of his head. No better endorsements than that!
- 1 cup heavy cream, chilled
- 3 large eggs
- 3⁄4 cup sugar
- 2 tablespoons water
- 8 ounces bittersweet chocolate, melted and cooled
- 1 tablespoon vanilla extract
- 8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
- 1 (9 inch) pie shells, baked and cooled (see note)
- 1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
- 2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
- 3. Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter pieces, a few at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve.
This was good, but I have another recipe that is much easier using whipping cream instead of eggs. It means I don't have to stand at the stove and wait for the eggs to cook. This is still good and if your willing to take the time, it is worth it.
This is an incredibly rich chocolate pie. I think it might have been better used as the filling for two pies and the rest of the pie topped off with whipped cream, etc. It was also good with a little tart berry sauce over the top it. When I made mine, it came out more dry than the picture in Cook's Country (same group as America's Test Kitchen). I used a 70 percent Lindt bittersweet chocolate. If I make it again, I think I will used somewhere between 60 and 65 percent. I'd also add the caveat that when they say to use a medium saucepan and large bowl, they aren't kidding. I used small, and it was nearly impossibly to get the heat up 160 degrees. However, maybe my thermometers are garbage and that's why the pie seems dry....not too much cocoa content as opposed to overcooked.