This pie is quick and easy, yet has a creamy silky texture and cool chocolaty flavor that is certain to enrapture. It also freezes well. Just wrap with plastic wrap and put in your freezer, then thaw when you want pie.
1 (9 inch) pie crust, baked and cooled
1 cup (2 sticks) butter
1 cup white sugar
3 packets or scoops of Holy Chocolate
2 teaspoons real vanilla extract
4 fresh eggs (cold)
- Cream together butter and sugar until entirely blended. Mix in Holy Chocolate and vanilla. With a electric hand or stand mixer, add one egg and beat at high speed until thoroughly incorporated. Repeat with each remaining egg.
- Keep mixing at high speed until fluffy. If the mixture has difficulty fluffing up, put the mixing bowl into the freezer for 10 minutes and mix at high speed.
- Spread in pie crust refrigerate. Let the pie refrigerate to allow the mixture to rest and set, giving a better texture.
The pie may be topped with shaved or shredded chocolate, whipped topping, or both.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Egg Beaters™ can be substituted for the eggs.