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The Best Chocolate Pie
Fair warning here — this pie uses raw eggs. You keep the pie in the fridge. Also, you absolutely have to follow the directions on timing otherwise you’ll get a gritty pie because the sugar won’t dissolve. But if you can handle all that, oh my gosh this is so easy and so delicious and you’ll want to make it every week.
4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-½ cup Sugar
1 teaspoon Vanilla Extract
4 whole Eggs
1 package Baked Pie Shell
Pre-bake a pie shell and let it cool.
Melt 4 ounces of chocolate. You can use the microwave on its highest setting, going every 45 seconds and stirring. Go until the chocolate is completely melted and smooth, then set aside.
Using an electric mixer, use the paddle attachment if you have it, and on medium speed blend the sugar and butter until fluffy. Go three to four minutes. You may have to scrape down the bowl.
Now switch to the whisk attachment on your mixer if you’ve been using the paddle. Add the vanilla and drizzle in the chocolate. Blend thoroughly until combined. Scrape down the bowl.
Now, turn the mixer to medium speed with the whisk attachment. Add one egg. Keep the mixer running and wait five minutes. Add the second egg. Repeat the five-minute pattern for each additional egg including letting the mixer run five minutes more after the last egg is added.
Pour into the pie shell and chill in the fridge at least two hours.
When you serve it, serve with a big heap of whipped creamed. The whipped cream actually balances out the richness of the pie.
The pie will keep a week in the fridge, but I doubt it will last that long.