Wait. Is there anything better then chocolate pie?
Yummy Chocolate Pie
For my family, we know it’s a special time if we have this pie…just look at the chocolate curls for gosh sakes! I always make this pie for my husband on Valentine’s Day and his birthday… along with a big thick steak. heh.
By the way, this recipe does contain raw eggs for those of you who need to be careful about that.
Yummy Chocolate Pie
2 sticks regular butter, softened
1 1/2 cups sugar
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1 baked pie shell
**I use ‘Perfect Pie Shell’ and put a piece of aluminum foil in the bottom and filled it with dried pinto beans to keep it fron shrinking while it baked. I also wrapped foil around the edge to keep it from burning.
Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Plop whipped cream on top and serve. Garnish with chocolate curls to make it look special.
Have you ever made chocolate curls? NO? They’re really easy — even I can make them so grab some Crisco and some semi-sweet baking chocolate. (Any brand will do, and you can even use semi-sweet chocolate chips if you’d like!)
Place three ounces (usually three squares) of chocolate into a microwave-safe bowl. Place one tablespoon of Crisco (vegetable shortening) into the bowl. Now throw it in the microwave for 30 to 45 seconds, or until the shortening is melted and hot. Smash and stir and mix with a fork until the mixture is all creamy.
Grab a metal cookie sheet, turn it upside down, and pour the melted chocolate on. Really. Then, with a flat spatula, spread the chocolate out on the sheet in a thin layer. Keep spreading it until it’s very, very thin. Then…and this is the key…stick it in the freezer for a few minutes!
Test it’s readiness by touching it with your fingertip. And when it’s ready, it should leave only the very slightest mark, but not an actual depression.
Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it’ll curl instead of break. It’s almost like porrage –if its to cold and hard it will break and if it cools down too much and gets soft it won’t work at all. So remember you’ll only have a few minutes to do this. Thankfully you have some extra chocolate to practice with!
Important: as soon as possible, transfer the curls to a cold pan or plate, then stick them in the freezer to harden. Store in the freezer in a Ziploc bag until you need them to put on your lovely chocolate pie!