Tuesday, July 5, 2011
This is a super easy pie, especially if you use a store bought pie crust. But I've always liked making my own, especially for the scraps ;) The original recipe for this pie called for granulated sugar, but I always had a hard time getting the result really smooth. So I switched to powdered sugar and have since gotten really smooth and silky results.
To make the chocolate curls, I left a large bar of Hershey's chocolate out on the counter on a warm day. Then I placed it on the edge of a tall cutting board and just used a potato peeler to get the curls. Worked beautifully.
And the pie does have raw eggs in it, so heads up for our preggo friends
1 cup butter
3 cup powdered sugar
4 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 (9 inch) pie crust, baked
Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add one egg and beat until thoroughly incorporated. Repeat with each remaining egg. Keep whipping until fluffy. Spread in cooked pie shell of choice and keep refrigerated. Add whipped cream to the top just before serving.
Posted by Jennifer Railsback at 8:00 AM