I first made this pie two years ago – right after it was featured on The Pioneer Woman’s site. She is a woman after my own heart – she loves sushi, beef, butter, and she has no fear of consuming raw eggs.
That’s right, please take heed – this recipe contains RAW EGGS. So, if you take issue with eating raw eggs, or if you’re immune compromised, or if you’re pregnant or may become pregnant (do I sound like a pharmaceutical ad yet?), please avoid this pie.
Otherwise – please rush right out and purchase the ingredients to make it, because it is the BEST CHOCOLATE PIE you will ever eat.
Seriously. Thank you, Ree, for bringing this pie into my life. My husband also thanks you.
2 sticks butter
1 1/2 cups sugar
4 oz. unsweetened chocolate
1 teaspoon vanilla
1 pre-baked pie shell
I began by preparing a store-bought pie shell. Since I was using a deep-dish pie plate, I actually rolled out two individual shells together (most of the refrigerated pie shells you buy come two to package – just lay one on top of the other and roll them out together – this way they don’t become too thin as you make the shell big enough to fit in your deep-dish pie plate). Place the dough in the pie plate and trim the edges so that you have about one inch of overhang.
Fold the edges over and crimp them.
Line the shell with foil and fill with dried beans, raw rice or pie weights. Bake at 350 for 20-30 minutes, or until the edges are slightly brown.
Allow to cool before filling. Mine had puffed slightly (despite being lined and weighted), so I poked holes in it with a fork to deflate it.
Now, for the filling….
Place two sticks butter in the bowl of an electric mixer. Whip this until it’s light and fluffy.
Add the sugar gradually, and whip on high until light in color and fluffy. Melt 4 oz. unsweetened chocolate in the microwave (1.5 minutes on high).
Once the chocolate has cooled, add it to the butter and sugar mixture along with 1 teaspoon of vanilla. Mix this on high until well incorporated.
Reduce the mixer’s speed to medium and add the eggs one at the time, allowing 4 or 5 minutes between each egg addition. This will take 15 or 20 minutes, and you may need to scrape down the sides of the bowl between each addition. This may seem like a long time and a lot of work, but believe me, it’s TOTALLY WORTH IT.
It will become very light and fluffy, like chocolate mousse. Once you’ve added all the eggs, let the mixer run for a couple minutes more, just to ensure it’s fully mixed. Pour the chocolate mixture into the cooled pie shell. Serve topped with whipped cream.