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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Using a stand mixer is recommended. Ingredients:
1 (9 inch) graham cracker crust |
3 ounces unsweetened chocolate, coarsely chopped |
3/4 cup unsalted butter, softened |
1 1/4 cups sugar |
3 large eggs |
2 teaspoons vanilla extract |
whipped cream |
Directions:
1. Prebake graham cracker crust according to package directions and let cool; refrigerate until ready to use.
2. Add chocolate to the top of a double boiler set over barely simmering water.
3. Melt chocolate, smoothing it with a whisk; remove the insert and let the chocolate cool, stirring occasionally; set aside.
4. Using an electric mixer, beat the butter in a big bowl until creamy.
5. Gradually add the sugar and continue beating, scraping the bowl as needed, until the mixture is light-textured, about 5 minutes.
6. Scrape the melted chocolate into the butter mixture; beat for 30 seconds.
7. Add the eggs, one at a time, beating on medium-high speed for 3-4 minutes after each addition.
8. The filling should be very light and creamy; add the vanilla and blend for 10 seconds to incorporate.
9. Scrape filling into the chilled pie shell and smooth the top with a spoon.
10. Cover with loosely tented foil; refrigerate at least 3 hours or overnight.
11. Serve with a dollop of whipped cream.
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