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.
Using a medium bowl and electric mixer, whip 1 cup of heavy cream, until stiff peaks form. About 2-3 minutes.
Set aside in refrigerator.
To 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.
Remove bowl from saucepan/heat and continue to beat egg mixture until cooled to room temp and fluffy.
Beat into cooled mixture, chocolate, vanilla and butter pieces (a few pieces at a time), until well combined.
Next, remove whipped cream from fridge and using a spatula, fold into chocolate mixture until completely combined.
Scrape mixture into prepared pie crust. Refrigerate until set, for at least 3 hours or up to 24.
When 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!
0 servings