1 cup butter
1-1/2 cups sugar
4 oz. unsweetened chocolate, melted and cooled
2 tsp. vanilla
4 eggs
1 baked 9-inch pie shell
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Directions:
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Cream butter and sugar until completely smooth. Add chocolate and vanilla. Beat in eggs, one at a time, beating five minutes after each addition. Turn into cooled pie shell. Chill. Decorate with whipped cream before serving.
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Please ascertain if it's safe in your area to use raw eggs in a dish that will not be cooked before preparing this pie. In New York State we have been told it's all right.
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User Reviews: |
This pie is GREAT!!! Very smooth, just chocolaty enough, just sweet enough. I didn't have ANY trouble getting it to set. It was perfectly fluffy and smooth. I can't have sugar or gluten, so I made a crust out of soy flour and almonds and used Splenda for baking instead of sugar. It turned out wonderfully. I highly recommend this recipe! |
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I made this pie and it was a big hit. One person even stated that this pie was "stab an old man in the throat good" meaning he'd be willing to do that to get a piece of it. I found it very rich and although a bit time consuming with all the beating, still very easy to make. I'm making another one today! |
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This pie is wonderful! I made it for Easter and it was a huge hit with my family. Many people wanted seconds, but not too big because it is rich.
I substituted a graham cracker crust for the pastry crust that it called for. |
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