Our Review: Hubby says he likes this one (and the Chocolate Velvet) both better than my old Chocolate "Barbarian" Pie. This is certainly another very rich pie, but in a deeper sort of way than the Chocolate Velvet, as that one is made with milk chocolate and this one is made with dark chocolate. The directions call for a lot of mixing to get the sugar to fully dissolved, and I mixed it as directed, then even some extra, and it still seemed slightly grainy to me...perhaps I did not add the sugar gradually enough to begin with? I don't know. Anyway, that's my one complaint.
I did find that putting on the whipped cream really made a difference (a good contrast with the deepness of the chocolate) and I would not serve this pie without it.
1 Cup Butter1 1/2 C Sugar
4 Squares unsweetened baking chocolate, melted and cooled
2 tsp vanilla extract
2 eggs
1 prepared pie crust (I like graham cracker)
Cream Butter in a mixing bowl. Gradually beat in sugar with an electric mixer until creamy and light colored. Stir in the thoroughly cooled chocolate and vanilla. Add the eggs one at a time, beating 5 minutes after each addition. (Don't skip the mixing time or the sugar won't dissolve.) Spoon chocolate filling into the pie crust. Refrigerate 2 hours before serving. Serve with whipped cream.
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