A couple years ago I was in charge of the pies and the whipping cream. So as much as I wish I could tell you that someone in the family had a whipped cream allergy, the real reason there is only cream on half the pie is because I grossly underestimated how much cream you need to top three pies.
Simply put, this is a decadent, creamy, thick, rich, amazing chocolate pie. You would expect nothing less from the beloved Pioneer Woman. This pie is a favorite on our dessert table, and this is the first year in my pie making career that I am going to venture from this pie. But I venture strictly for variety sake, and not because this pie has failed me in any way. If you are on the lookout for pie recipes for Thursday, give this one a try! And be sure to stock up on whipped cream. Take it from one who knows!
Thanks for the recipe, Pioneer Woman!
*A note from Pioneer Woman about this pie, “this chocolate pie of mine contains raw eggs. And though getting sick from eating raw egg products—particularly if you’re very careful to use very fresh eggs that have been adequately refrigerated and that weren’t cracked in the carton—is relatively unlikely, I have to insist that those of you who are older, pregnant, or those of you with compromised immune systems shouldn’t use this recipe. Kids under three should probably avoid it, too. I care about each and every one of you, ya know. “
- 4 ounces, weight Unsweetened Baking Chocolate
- 1 cup Salted Butter, Softened
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
- In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
- In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
- Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).