My favorite pie. I could eat this pie every day, twice a day, until the end of time and I would still love it. The chocolate middle is so soft and smooth and rich. The whipped cream topping is also so delicious, and I make my own! The recipe is in this post and I highly recommend making your own if you make this pie. It’s super easy so do not be discouraged. Every week I like to try new recipes and I just had a craving for pie. Plus, it’s perfect for Valentine’s Day! So come on! Let’s go make a pie…
Note: There are raw eggs in this recipe!
What you will need:
1 baked 9 inch pie crust (I just used the refrigerated Pillsbury pie crust)
4 oz. unsweetened chocolate
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
For the whipped cream:
2 cups heavy whipping cream
1/3 cup powdered sugar
Chocolate curls for garnish (optional)
In a microwave safe bowl, melt the chocolate in 30 second increments, stirring well until smooth. Set aside.
In a large bowl (or bowl of your electric mixer), beat the butter and sugar until fluffy. Add melted chocolate and vanilla and beat until incorporated. Continue beating the mixture, adding the eggs one at a time and beating for 3-5 minutes after each addition. I know! Lots of beating. You want the mixture to be very airy and creamy and look like this:
Pour into baked pie crust. Make the sure the pie crust has cooled to room temperature! Cover pie and place in refrigerator for at least 2 hours.
Before serving, make the whipped cream. It works best when all utensils are cold. I place my bowl and whisk in freezer for a few minutes. Also make sure the whipping cream is cold.
In a large bowl, whisk whipping cream and sugar until stiff peaks form. I use an electric hand mixer but you could so just whisk it by hand.
Pipe or spread the whipped cream over the refrigerated pie. Decorate with shaved chocolate if desired. I piped my whipped cream with a Wilton 1M tip.
Slice, serve and enjoy!
Store in refrigerator for up to 5 days.