Recipe inspired by The Pioneer Woman, Ree Drummond
1 home-made or packaged 9" graham cracker crust
4 ounces semi-sweet chocolate
1 cup (2 sticks) unsalted butter, softened but still somewhat cold
1-teaspoon vanilla extract
4 pasteurized eggs, cold
For the filling: In a small microwave-safe bowl, melt the chocolate until stirrable (about 45 seconds on high). Do not burn.
In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy and light about 2 minutes.
Spoon the warm (not hot) melted chocolate over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined.
Turn mixer to medium speed; add 1 egg at a time, beating 4-5 minutes after each. It should look smooth and silky when done beating. Pour filling into the pie crust, scraping every last drop out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours or overnight.
Cover the pie with a generous layer of whipped cream. Garnish with grated semisweet chocolate.
Recipe: Kosher, dairy, dessert
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