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)
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| 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. |
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| 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. |
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| Add the cooled melted chocolate. |
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| 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. |
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| Pour the mixture into the pie shell. |
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| Spread it to make an even layer and place it in the freezer. Let it sit for about 15 minutes. Remove from the freezer, wrap in plastic wrap and return to the freezer for 4 hours or more. Before serving, let it stand at room temperature for about 15-20 minutes. |
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.
