This pie is amazing. It is very rich, so cut the pieces smaller than I did! I made this for my birthday. It was the best birthday dessert I've had since someone else made my birthday dessert for me!
(Someone else cooking/baking for you is always better. Thanks, Mom and Anna. I still think upon the cheese cake, and the baked Alaska with fond memories. Mmmm.)
Anyway I do want you to know that I only ate half of this piece and saved the rest for the next day! This pie is SO smooth, creamy, rich, and VERY sweet (as a word of caution).
Here it is straight from Pioneer Woman's website:
4 ounces, weight Unsweetened Baking Chocolate
1 cup Salted Butter, Softened
1-½ 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).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
Thank you PW, you said that better than I ever could have.
P.S. I have never in my life bought baking chocolate. I ALWAYS use the recipe on the Hersey's can: 3T cocoa powder, 1 T shortening (coconut oil for me) = 1 oz/square baking chocolate. Easy. Cheap. Always on hand.
*NEW AND IMPROVED! If you don't have access to good old disease-free "home grown" eggs, or get grossed out by raw eggs, you can always buy pasteurized eggs, OR you can pasteurize your own. It's not too time consuming, and it doesn't take a bunch of special equipment. Look here or here for instructions!
4 comments:
Wow, this looks sooooooo good!! I can't believe I never noticed when you posted it! Hmmm... I shall just have to make it now :).
I will have to try this ... though I do have all the baking chocolates on hand :) I will let you know how it is with that in it.
Sara
Wait... upon further reflection... this has RAW EGGS in it!!! Hmmm, I don't know anymore... :)
Hey guys! Don't get scared of this recipe because of the raw eggs! I use home grown, so they are safe, but you can buy pasteurized eggs or pasteurize them your self at home!!!
Check out these sites for the easy instructions:
http://www.ehow.com/how_4679090_pasteurize-eggs-home.html
and:
http://www.christonium.com/culinaryreview/How_To_Make_Pasteurized_Eggs_Cooking_With_Raw_Eggs
I'll put a link right on the recipe page so it's easy to get to.
Becky
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