INGREDIENTS
| Component | Ingredient | Amount |
|---|---|---|
| Crust | Graham cracker crumbs | 1½ cups |
| Melted butter | ⅓ cup | |
| Sugar | 3 tablespoons | |
| Filling | Butter, softened | 1 cup (2 sticks) |
| Sugar | 1½ cups | |
| Unsweetened chocolate, melted & cooled | 4 oz | |
| Vanilla extract | 2 teaspoons | |
| Large eggs (pasteurized) | 4 | |
| Topping | Heavy whipping cream | 2 cups |
| Powdered sugar | ¼ cup | |
| Vanilla extract | 1 teaspoon | |
| Chocolate shavings | For garnish |
INSTRUCTIONS
Make the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in bowl
- Press mixture firmly into 9-inch pie pan, covering bottom and sides evenly
- Refrigerate while making filling
Prepare Filling:
- Beat softened butter and sugar on high speed for 5 minutes until light and fluffy
- Add cooled melted chocolate and vanilla, beat until fully combined
- Add eggs one at a time, beating on high for 3 full minutes after each addition
- Mixture should be extremely smooth, silky, and fluffy
Assemble:
- Pour chocolate filling into chilled crust
- Smooth top with spatula
- Refrigerate minimum 4 hours or overnight until set
Make Topping:
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form
- Pipe or spread whipped cream over chilled pie
- Garnish with chocolate shavings
TIPS & STORAGE
Important Tips:
- Use pasteurized eggs for food safety
- Ensure chocolate is completely cooled before adding to prevent butter from melting
- Beat eggs thoroughly (full 3 minutes each) for signature silky texture
- Don’t skip the 4-hour chill time
Storage: Refrigerate covered up to 3 days. Best served chilled.
Related Recipes: Try our Mini Pizza Recipes for savory options, or explore more chocolate desserts on Food Network.
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