Frozen Chocolate Pie
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 236.
(Note: This recipe calls for uncooked eggs)
A very simple and delicious recipe for chocolate lovers. I have not attempted Maida's pie shell recipe yet so I used a bought frozen one for this recipe. I do plan to tackle her recipe soon (although it is scary looking!). I must confess that I have grown accustomed to Ina Garten's recipe which is very easy and good.
1 9-inch baked and cooled pie shell
2 oz. (2 squares) unsweetened chocolate
4 oz. semisweet chocolate
1/4 lb. (1 stick) sweet butter
1 tsp. vanilla extract
Optional: 1 TBS. rum, Cognac, or strong prepared coffee
3/4 cup strained confectioners sugar
4 eggs (graded extra-large or jumbo)
|Place both chocolates in the top of a small double boiler over hot water on moderate heat. Melt the chocolate and set aside to cool.|
|Cream the butter until it is soft. Add the vanilla, optional rum, Cognac or coffee and the confectioners sugar and beat until soft and creamy.|
|Add the cooled melted chocolate.|
|Add the eggs one at a time. Mix well, scraping the bowl occasionally with a rubber spatula. After the last egg has been added, beat for 1 minute more.|
|Pour the mixture into the pie shell.|
1/2 oz. semisweet or milk chocolate
1 cup heavy cream
Scant 1 tsp. vanilla extract
3 TBS. strained confectioners sugar
Make shaved chocolate curls (they can be made ahead of time and stored in the refrigerator or freezer). Working over wax paper, with a vegetable peeler scrape the side of the chocolate, forming curls.
The whipped cream may be made just before serving or a few hours before. (If it has to stand, refrigerate it; it will separate slightly and should be stirred with a wire whisk just before using.)
Place the cream, vanilla and sugar in a chilled small bowl. With chilled beaters, whip until the cream is stiff enough to hold a shape.
Immediately before serving spread the cream over the top of the pie and, with a large spoon, sprinkle the chocolate curls over the top.
Use a sharp, heavy knife and serve in small portions.