Name: Chocolate Pie
Prep time: 29 min 59 s
Cook time: 11 h 59 min 59 s
Total time: 29 min 59 s
Yield: 8
Cuisine: American
Ingredients: 1 fully baked 9-inch pie shell (crumb, shortbread or flaky); 1 cup butter, softened; 1 1/2 cup sugar; 4 ounce unsweetened chocolate, melted and cooled; 2 teaspoon vanilla extract; 4 eggs at room temperature; whipped cream; semisweet chocolate

Notes

Eggs in this recipe are not cooked. Choose a carton marked "pasteurized" if you have raw-egg concerns.

Recipe adapted from "Pillsbury's Best 1000 Recipes: Best of the Bake-Off Collection" (1959). It is credited to Mrs. K.E. Cooper, of Silver Springs, Md.

Ingredients

1 fully baked 9-inch pie shell (crumb, shortbread or flaky)
1 Cup butter, softened
1 1/2 Cup sugar
4 Ounces unsweetened chocolate, melted and cooled
2 Teaspoons vanilla extract
4 eggs at room temperature
Whipped cream
Semisweet chocolate

Directions

Settle butter and sugar in a stand mixer fitted with the paddle attachment.

Beat on medium-high speed for 15 minutes. Yes, 15 minutes. Set a timer.

Scrape in chocolate and vanilla.

Beat briefly. Scrape down sides.

Slide in 2 eggs; beat 5 minutes. Scrape down sides.

Slide in remaining 2 eggs; beat 5 minutes. Chocolate should be silky smooth with no graininess.

Scrape chocolate mixture into pie shell.

Cover and chill overnight.

Before serving, spread whipped cream over pie.

Use a vegetable peeler to carve on curls of chocolate.

Slice and enjoy.