Ingredients Jump to Instructions ↓

  1. 1 1/3 cup all-purpose flour

  2. 1/2 cup vegetable shortening*

  3. 1/2 teaspoon kosher or sea salt

  4. 3 tablespoons ice water** Filling:

  5. 1/2 cup butter, softened

  6. 3/4 cup granulated sugar

  7. 2 (1-ounce) squares unsweetened chocolate, melted and cooled

  8. 1 teaspoon vanilla extract

  9. 2 large, fresh eggs** Sweetened whipped cream for garnish

Instructions Jump to Ingredients ↑

  1. For Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork. Gather the dough into a ball. Roll dough on a lightly floured surface into about a 12-inch circle and place into an ungreased 9-inch regular or deep-dish pie plate. Place dough in an ungreased 9-inch regular or deep-dish pie plate and g ently press dough into pie plate . Trim excess pastry, if needed and flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork. Bake crust at 425°F (220°C) on center rack of oven for about 15 to 18 minutes, or until golden brown. Cool completely on wire rack before filling. For Filling: Using an electric mixer, cream the butter. Gradually add sugar, and beat until mixture is light and lemony in color. Blend in the cooled melted chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed. Pour into cooled, baked pie crust. Chill for several hours before serving. Serve with a dollop of sweetened whipped cream, if desired.


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