Silky, creamy, and decadent. This chocolate pie takes a little effort, a little time to set in the fridge, but is a delightful luscious treat.
This recipe uses the pre-made pie crust (you can find the freezer section of commissary), simply unroll and bake according to directions.
The pie needs to set up in the fridge for at least 3 hours or up to 24 hours.
Prep Time30 minsCook Time1 minTotal Time31 mins
INGREDIENTS
1 pt Heavy cream, chilledDivided (1 cup & 1 cup)
3 Large eggs
¾ cup Sugar
2 tbsp Water
8 oz Bittersweet chocolate, melted and cooledChocolate chips or Hershey’s chocolate bars can be used
1 tbsp Vanilla extract
8 tbsp Butter, cut into pieces and softened
1 9” pie crust baked and cooled
1 tsp Powdered sugar
Cocoa powder for dusting
DIRECTIONS
1Using a medium bowl and electric mixer, whip 1 cup of heavy cream, until stiff peaks form. About 2-3 minutes.
Set aside in refrigerator.
2To make the batter; create a double boiler (a heatproof bowl, set over a saucepan with about 1/2” of water).
In the bowl combine, eggs, sugar and water.
Bring water to a low simmer. Using an electric mixer, beat egg mixture, on medium-low speed, until thickened and 160 degrees. About 10-15 minutes.
3Remove bowl from saucepan/heat and continue to beat egg mixture until cooled to room temp and fluffy.
4Beat into cooled mixture, chocolate, vanilla and butter pieces (a few pieces at a time), until well combined.
5Next, remove whipped cream from fridge and using a spatula, fold into chocolate mixture until completely combined.
6Scrape mixture into prepared pie crust. Refrigerate until set, for at least 3 hours or up to 24.
7When ready to serve;
Whip rest of heavy cream with 1 tsp of powdered sugar, just until small peaks form.
Smooth over top of set pie and dust with cocoa powder.
Slice and enjoy!
Ingredients
1 pt Heavy cream, chilledDivided (1 cup & 1 cup)
3 Large eggs
¾ cup Sugar
2 tbsp Water
8 oz Bittersweet chocolate, melted and cooledChocolate chips or Hershey’s chocolate bars can be used
1 tbsp Vanilla extract
8 tbsp Butter, cut into pieces and softened
1 9” pie crust baked and cooled
1 tsp Powdered sugar
Cocoa powder for dusting
Directions
1Using a medium bowl and electric mixer, whip 1 cup of heavy cream, until stiff peaks form. About 2-3 minutes.
Set aside in refrigerator.
2To make the batter; create a double boiler (a heatproof bowl, set over a saucepan with about 1/2” of water).
In the bowl combine, eggs, sugar and water.
Bring water to a low simmer. Using an electric mixer, beat egg mixture, on medium-low speed, until thickened and 160 degrees. About 10-15 minutes.
3Remove bowl from saucepan/heat and continue to beat egg mixture until cooled to room temp and fluffy.
4Beat into cooled mixture, chocolate, vanilla and butter pieces (a few pieces at a time), until well combined.
5Next, remove whipped cream from fridge and using a spatula, fold into chocolate mixture until completely combined.
6Scrape mixture into prepared pie crust. Refrigerate until set, for at least 3 hours or up to 24.
7When ready to serve;
Whip rest of heavy cream with 1 tsp of powdered sugar, just until small peaks form.
Smooth over top of set pie and dust with cocoa powder.
Slice and enjoy!
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