As with all good things, this pie takes time and effort (mostly the effort of waiting for it to chill before serving!), but once you try it, you'll never go back. Accept no imitations, no short cuts, and be prepared to throw all other recipes away.
This is the quintessential chocolate pie recipe you've been dreaming of.
Step 1: Ingredients
1 Pre-Baked Pie Crust
Use this recipe!
- 6 oz semisweet chocolate - chips or bar
- 4 oz (1/2 cup) sweet unsalted butter
- 3 eggs
- 1/8 teaspoon salt
- 4 oz (1/2 cup) sugar
- 12 oz (1 1/2 cups) heavy cream
- 3 tablespoons sugar
- Chocolate shavings (opt)
Step 2: Prep
If using my pie crust recipe, prick the crust a bunch of times with a fork to prevent it from getting all poofy. Line with foil and weights (I used lag bolts again) and bake crust at 375oF (190oC)for 20 minutes.
Remove the foil and weights and bake another 8-10 minutes until golden.
Reduce your oven temp to 325oF (160oC) for the impending pie.
Step 3: Melt Chocolate + Butter
Now you'll want to devise some sort of double-boiler-type rig for this step. You can use a heatproof bowl set over (not in) a saucepan of water, or a pan set over another pan, or an actual double boiler (which I obviously did not have).
Bring the water in the lower pan to a simmer, and add the 6 oz of chocolate and 1/2 cup of butter to the top pan. Stir until melted.
Step 4: Egg Mix
Step 5: Chocolate + Eggs
Step 6: Bake
Bake pie at 325oF for 20-25 minutes, until the filling is puffy and beginning to crack.
Cool for 1 hour, then place in fridge to chill. This allows the filling to achieve its perfect consistency.
Step 7: Whip Cream
You'll want an electric mixer for this step, or your arm will surely fall off.
Beat the 1 1/2 cups of heavy cream with the 3 tablespoons of sugar until light, fluffy peaks appear. This might take longer than you think, but it's worth the wait!
Step 8: Finis!
Make sure you cut yourself a slice first. It may be considered rude, but once that pie is cut, it's going to go fast. You don't want to miss out!