Posted December 14th, 2012, 01:58 PM
This is reminiscent of the one from Bakers Square (Poppin' Fresh).
1 cup unsalted butter, softened
1 1/2 cups sugar (granulated not powdered)
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
4 eggs (5 eggs make a less sweet and fuller pie)
Whipped cream or Cool Whip
Beat sugar and butter on medium high until light and fluffy, about 6-7 minutes. Add chocolate (make sure it is cooled) and vanilla and beat until incorporated. Add eggs, one at a time, beating 5 minutes after each addition. Pour into a bowl and cover with plastic wrap. Allow filling to chill for 2-3 hours before adding to cooled pie crust. Top with whipped cream or Cool Whip and refrigerate. Garnish with shaved chocolate (optional).
Make the filling first it will be light, but will darken as it chills. Put it into a bowl, cover with plastic wrap, and refrigerate. This allows it to set before adding it to the pie shell.
Make your pie crust. If making a crust from scratch, follow the instructions for a fully baked pie shell as this pie will not go in the oven. Let cool completely. Personally I am not a fan of chocolate filling on a pastry crust, so I have tried Oreo and graham cracker crusts, both with excellent results. Shortbread may work well also.
Add the chilled filling to the pie crust, if using a crumb crust it is best to use a warmed spatula to spread the filling, so that you do not crack the crust.
For best results make a day ahead. The filling needs time to fully incorporate, any lingering grittiness will dissolve overnight. My experience is the pie seems mousse or custard like when cut, but absolutely melts on the tongue.
Disclaimer: You do not cook this pie so be aware of all those raw egg warnings. I have served it twice using regular eggs. I have also used pasteurized eggs that I found at Whole Foods.