This is a time consuming recipe, but worth every moment. Make sure your mixer is up for the challenge before you start.
First, you need a pre-baked pie shell. Truth be told, I normally buy pre-made pie dough by my friends at Pillsbury and use that. If you’re a purist and make your own, please use your favorite recipe. Please DO NOT use a frozen pie crust. It will ruin the pie.
- 1 c. softened butter
- 1.5 c. sugar
- 2 tsp. good quality (not imitation) vanilla
- 4 oz. good quality unsweetened baking chocolate
- 5 large eggs, the fresher the better
- Heavy cream for whipping, or use Cool Whip or Reddi-Whip if you prefer
Melt and cool the chocolate. I suggest using a double boiler to make sure it doesn’t scorch, but if you’re efficient with your microwave, go for it.
Cream butter and sugar together until fluffy. Add vanilla. Mix in cooled chocolate. Add one egg at a time, and beat for a full 5 minutes between each egg. Spoon mixture into your prepared pie shell. Cover with plastic wrap and refrigerate. Just before serving, uncover and top with a generous layer of whipped cream topping.