This pie is five great things combined into one delicious dessert…light, silky, thick, rich, and oh so chocolaty!!
- 1 cup heavy whipping cream, cold
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 bag Ghirardelli Bittersweet 60% Cacao Chocolate Chips, 12 ounces
- 1 tablespoon pure vanilla extract
- 1 stick unsalted butter, cut into cubes
- 1 9-inch deep dish pie shell, baked and cooled. Here’s the flaky pie crust recipe I used.
- Sweetened whipped cream for garnish
- Chocolate shavings or curls for garnish
- Make sure you have your prebaked pie crust ready for the filling.
- Melt the chocolate: Break the chocolate into pieces and add them to a medium bowl. Microwave the chocolate for 30-second intervals until melted. Allow the chocolate to cool.
- Whip the heavy whipping cream: Add the cream to the mixing bowl of a stand mixer fitted with the whisk attachment or use a hand mixer. Whip on medium speed until mixture becomes foamy, about 30 seconds. Increase speed to high and whip until the cream forms stiff peaks, about 2 minutes. Transfer the whipped cream to a small bowl and refrigerate.
- Beat the eggs: Add an inch of water to a medium saucepan. Bring just to a simmer and turn to medium-low heat. Add the eggs and sugar to a large heatproof bowl. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Using a hand mixer, beat the mixer on medium speed until the egg mixture is thickened and reaches 160 degrees on a thermometer. This will take about 8 minutes. (See illustrated steps above this recipe). Note: This step is necessary for anyone who is afraid of consuming raw eggs. Remove the egg mixture from over the simmering water. Continue beating the egg mixture, on high speed, until the mixture is cooled to room temperature and fluffy. This takes about 8 minutes.
- Beat, fold, cool: Add the melted chocolate and the vanilla to the cooled egg mixture and beat on medium speed until incorporated. Add the butter, a few pieces at a time, while beating on medium speed until well combined. Using a spatula, fold in the whipped cream until there are no streaks of white remaining in the chocolate mixture. Transfer the filling to the prepared pie shell. Refrigerate at least 3 hours or overnight before serving.
- Optional, serve with dollops of sweetened whipped cream and chocolate shavings.
*Prep time does not include chilling. Pie should be refrigerated for at least 3 hours before serving.
Recipe adapted from Cook’s Country
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