Follow these steps for perfect results
sugar
butter
Baker's chocolate
melted and cooled
vanilla
eggs
Preheat oven to 375°F (190°C) if baking the pie crust.
Prepare or bake a pie shell and let cool completely.
In a large bowl, cream together the sugar and butter with an electric mixer until light and fluffy.
Melt the chocolate in a heatproof bowl set over a simmering pot of water or in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
Blend the melted and cooled chocolate and vanilla into the creamed sugar and butter mixture.
Add one egg and beat for 5 minutes with the electric mixer until well combined and the mixture is light and airy.
Add the second egg and beat for another 5 minutes until the mixture is smooth and glossy.
Pour the chocolate filling into the cooled baked pie shell.
Chill the pie in the refrigerator for at least 1 hour to allow the filling to set completely.
Serve chilled and enjoy!
Expert advice for the best results
Use high-quality chocolate for the best flavor.
Ensure the pie crust is completely cooled before adding the filling.
For a richer flavor, use melted dark chocolate.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve chilled, garnished with whipped cream and chocolate shavings.
Serve with a scoop of vanilla ice cream.
Pair with fresh berries.
Enhances the chocolate flavors.
Discover the story behind this recipe
Popular dessert, especially during holidays.
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