yield 10 Servings
My husband has to get credit for finding this one it’s quick and easy and everyone loves it! It is crucial though that you use real butter, the best chocolate you can find and to make the home made whipped cream – trust me. I’m going to allow you buy the pastry shell. You can even use a graham cracker shell if you so desire.
Filling:
- 1 cup confectioner’s sugar
- 3/4 cup unsalted butter
- 3 ounces unsweetened chocolate (melted and cooled)
- *if chocolate is not cool it will prevent the eggs from whipping up light and creamy.
- 1 1/2 teaspoons vanilla
- 3 large pasteurized eggs
- Chocolate bar
- 1 9 inch baked pastry shell
- Cream together cream, sugar and butter about four minutes or till fluffy.
- Stir in cooled chocolate and vanilla.
- Add eggs, one at a time, beating on a medium speed after each addition, scraping sides of bowl constantly.
- Turn into pie shell.
- Chill for several hours or till set.
Whipped Cream:
- 1 cup heavy cream
- 2-3 tablespoons powdered sugar
- 1 teaspoon vanilla
- Feel free to adjust vanilla and powdered sugar to your own taste
- Combine all ingredients in mixing bowl
- Beat on medium–low speed until mixture starts to thicken.
- Increase speed until cream doubles and forms soft peaks.
- Remove pie from refrigerator top with whipped cream.
- Make chocolate curls by running a blade on the back side of bar.
- Collect curls and place on top of whipped cream.
Enjoy!