A Chocolate Pie Recipe Worth Dying For!

by Karen Ekstrom

Servings: 10

Prep Time: 45 minutes and at least 6 hours in the refrigerator.

Crust – I buy premade.
Dark Chocolate filling:
2⁄3 cup heavy whipping cream
6 ounces bittersweet chocolate chips
Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips
1 1⁄2 cups heavy whipping cream
1⁄2 teaspoon vanilla
*put a mixing bowl in the freezer
Whipped Cream:
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar
1 1⁄2 ounces grated raspberry milk chocolate (Godiva is my favorite)
1 ounce grated dark chocolate




For the crust, heat oven to 450°. Put the refrigerated, ready-made pie crust into a 9-inch glass or aluminum pie pan. Press the sides tightly against the pan. Generously prick bottom and sides with a fork. Bake until edges turn light brown. Leave to cool until room temperature.

For the dark chocolate filling, use a small saucepan to bring 2⁄3 cup cream to a simmer. Pour 6 ounces of bittersweet chocolate chips into a mixing bowl. Pour the hot cream over the chocolate, and let stand for 1 minute. Whisk until smooth. Once the crust has reached at least room temperature, pour the cream-chocolate mix in and spread evenly. Freeze for 20-30 minutes.

While the dark chocolate filling freezes in the crust, you can work on the whipped chocolate filling. In a microwave set on high power, heat another 6 ounces of bittersweet chocolate chips with 1⁄2 cup of the heavy whipping cream, checking and stirring often. Be careful, chocolate goes very quickly from melted to burned! Once stirred smooth, let the mix cool to room temperature.

In the chilled mixing bowl, beat the remaining 1 cup of heavy whipping cream until bubbly, airy, and thick. Add vanilla extract and the chocolate mix and beat until thick (should be firm enough to peak on the whisk). Spread the whipped chocolate mixture over the dark chocolate filing in the crust. Refrigerate overnight.

Make the whipped cream just before serving. Beat 1 cup cream with an electric mixer until it begins to thicken and get the airy look. Add confectioners’ sugar and whip until stiff peaks form (or until it looks and tastes like whipped cream). Spread the whipped cream over the top of the pie.

For the garnish, take a grater and shave raspberry milk chocolate and dark chocolate. Serve immediately.

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