Prep 15 mins
Cook 6 hrs
Extraordinarily rich and decadent, this pie is a chocolate lover's dream. Like many of my favorite recipes, it is from the Betty Crocker Recipe Card Library. You can use a traditional, graham cracker or cookie crumb pie crust, but my favorite is a chocolate cookie crumb crust (that I will sometimes mix with some very well-dried and finely chopped maraschino cherries).
- 1 cup confectioners' sugar
- 1⁄2 cup butter, softened
- 6 ounces semisweet chocolate or 1 cup semi-sweet chocolate chips, melted and cooled
- 1 teaspoon vanilla
- 4 eggs
- 1 9-inch baked pie crust (traditional, graham cracker, or cookie crumb crust)
WHIPPED CREAM TOPPING
- 1 cup whipping cream, well-chilled
- 2 tablespoons confectioners' sugar
- chocolate curls (optional)
- chocolate chips (optional)
- In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.
- Blend in the chocolate and vanilla.
- Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.
- Pour into the prepared pie shell and cover with plastic wrap.
- Freeze for at least 6 hours or until firm.
- For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.
- When ready to serve, remove the plastic wrap.
- Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.
- Pile decoratively onto the pie, and top with garnish if desired.
- NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.
- If you use a tabletop mixer, be careful you don't overmix.
- This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.
- It's by no means bad that way, but it is much better when the consistency is thick.