This pie is so silky, so smooth, and just plain old amazing. The french sure knew what they were doing when they made this one!
Check out what my friends over at The Pioneer Woman had to say about this recipe:
“But I have some bad news first. And what I’m about to tell you almost prevented me from posting this recipe altogether, because I can’t stand the thought of some of you not being able to partake in this delight. But…this chocolate pie of mine contains raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, I have to insist that those of you who are older(Ga-Ga, that includes you), pregnant (Wetsy, that includes you), or those of you with compromised immune systems shouldn’t use this recipe. Kids under three should probably avoid it, too. I care about each and every one of you, ya know.”
I’ve been eating things like raw cookie dough my whole life and I’ve remained unscathed, however, if you meet the criteria mentioned above, you might want to avoid this pie just to be on the safe side. Make one of THESE yummy desserts instead!
Ingredients
4 ounces, weight Bakers Unsweetened Baking Chocolate
1 cup Land O Lakes Salted Butter, Softened
1-1/2 cup Domino Sugar
1 teaspoon McCormick Vanilla Extract
4 whole Eggland’s Best Eggs
1 package Pillsbury Baked Pie Shell
Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
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Quick Tip: Serve this pie with your favorite ice cream or a dollop of Cool Whip.
Thank you to The Pioneer Woman for this awesome recipe!
I have also been making this pie for years, but adapted it for the raw egg potential…just use pasteurized egg product, such as “Eggbeaters”…I find the result is pretty much the same.