1 store bought pie crust (regular)
2/3 cup sugar
2 eggs
2 ounces unsweetened chocolate
1 teaspoon pure vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional
Line pie shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon.
Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.
In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.
Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2011 The Slow Roasted Italian – All rights reserved.
