Thursday, June 16, 2011

Chocolate Pie to die for

I made this pie the other night..I was worried....it looked very dense and heavy. I knew it would be rich, but I did not want a heavy dessert on a hot summer night. It was NOT dense,however...my husband even commented on how light and almost fluffy it was.  I was thrilled! The boys fought over the last few pieces and that always brings a smile to my face.  The most important thing with this recipe is to not skimp on the mixer...you MUST use an electric mixer on high..and you MUST beat each addition really well (several minutes) before the next addition or the pie WILL be dense and may even be slightly gritty.  This pie has raw eggs in it...if you are serving this pie to elderly, immune compromised, or children please use pasteurized egg that you can find in the refrigerated section of the grocery store.

Chocolate Pie

1 cup butter  softened
1 1/2 cup sugar
4 squares of unsweetened bakers chocolate (melted and cooled)
2 tea vanilla
1/8 tea salt
4 eggs
your favorite pie crust (baked or graham, or cookie crumb)

adding chocolate to butter/sugar
after first egg

see how it gets lighter/fuffier as you add each egg?
Beat butter on high until pale and fluffy.  Then add sugar and salt...beat at least 4 minutes on high (scrap sides of bowl several times) mix in cooled chocolate and vanilla...beat well. HERE is the IMPORTANT PART. add 1 egg beat at least 3-5 min until the chocolate filling expands...then add another egg...continue in this manner until all eggs are combined.  pour into pie crust and refrigerate several hours. Top with whipped cream or cool whip.

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