Ingredients Jump to Instructions ↓

  1. 2 c butter, softened; cream at low speed

  2. 3 c sugar; gradually add, creaming well after each addition

  3. 8 oz melted unsweetened chocolate, cooled

  4. 4 t vanilla

  5. Blend these two together, make sure it is cooled before adding into the sugar/butter mixture; cream well.

  6. 8 cold eggs; I really recommend using pasteurized eggs only since the eggs do not get cooked.

  7. 2 at a time, beating at high speed for 3 minutes each, scrape the bowl often.

  8. It is really important to mix this batter well at high speed or the pie will taste grainy. If you get a rich creamy texture you did it right!

  9. Pour into a prepared pie crust and Chill 2 hours.


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