This recipe is modified from the Pioneer Woman's "Mocha Silk Pie". (Photo from pioneer woman as well) So Yummy! It was hand's down everyone's favorite of my Thanksgiving meal!
In small microwave safe bowl, melt 4 ounces of chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In the bowl of your mixer (fitted with the whisk attachment), beat butter and sugar, until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. (I used a store bought graham cracker crust because I was feeling lazy...you can make your own our use an oreo crust, whatever works for you!)
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.
**Note: this recipe, you might have noted, contains raw eggs. If this gives you pause, then don't make it. :) But, have you ever eaten raw cookie dough?
- 2 sticks Butter (salted)
- 1-½ cup Sugar
- 4 ounces Semi-sweet (or Bittersweet) Chocolate
- 1 teaspoon Vanilla Extract
- 4 whole Large Eggs
In small microwave safe bowl, melt 4 ounces of chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In the bowl of your mixer (fitted with the whisk attachment), beat butter and sugar, until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. (I used a store bought graham cracker crust because I was feeling lazy...you can make your own our use an oreo crust, whatever works for you!)
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.
**Note: this recipe, you might have noted, contains raw eggs. If this gives you pause, then don't make it. :) But, have you ever eaten raw cookie dough?
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