1 cup unsalted butter, softened
1½ cups sugar
2 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
Whipped cream or Cool Whip
Baked pie crust
Bake a pie crust or use a Pillsbury refrigerated crust and make according to package directions for a fully baked crust.
Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes.
Add chocolate and vanilla and beat until incorporated.
Add eggs, two at a time, beating 5 minutes after each addition.
Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust.
Add prepared whipped topping,
You can garnish with shaved bittersweet chocolate as well.
First off, make the filling first. The filling will be pale in color but will darken as it chills. Put it into a bowl, cover with plastic wrap and refrigerate. This allows it to set up and thicken a bit before adding it to the pie shell.
Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let it cool completely.
Add the chilled filling to the pie crust. Put it back in the fridge while you make the whipped topping. If you are using Cool Whip, go ahead and top the pie now and refrigerate.
WAIT until tomorrow to eat. You can certainly eat it after it has chilled for several hours, BUT believe me when I tell you that you will be very thankful that you waited overnight. The filling needs time to set up. Any graininess you may have detected when you tasted the filling will be gone after a good night’s rest.
The eggs in this recipe are not cooked. If that concerns you, you can use pasteurized eggs.