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.
- 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
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.