This is my attempt at Minny's chocolate custard pie. I think I'll be making this for book club this month.
My Mom says she's never had a french silk chocolate pie that she liked, but she LIKED this one. So there. It is very rich and sweet, so I added Cool Whip to balance the flavor.
I used a regular pastry crust, but think this would also be yummy in an oreo cookie crust or in individual ramekins without crust at all.
A standing mixer (KitchenAid) comes in handy with this recipe, since there is 10 minutes of mixing the eggs.
2 oz unsweetened baking chocolate (melted, then cooled)
1/2 cup butter, softened (it must be real butter)
3/4 cup white sugar
2 eggs (or egg substitute)*
1 tsp vanilla
1 prepared pie crust
Cool Whip (optional)
Chocolate shavings (optional)
Melt the chocolate in a pan over hot water, then let it cool.
Cream the softened butter and gradually add in the sugar.
Stir in cooled chocolate and the vanilla.
Add 1 egg. Mix for 5 minutes on medium speed.
Add the second egg. Mix for 5 minutes on medium speed.
Pour custard into prepared pie crust and chill for at least 2 hours.
Serve with Cool Whip and chocolate shavings.
*Obviously, if you are pregnant or have a problem with raw eggs, you should use a pasteurized egg substitute.
