Quick Chocolate Pie Recipe (Throwdown Chocolate Pie)
This holiday season, show your friends, family, and co-workers that you are all grown up at your next gathering. Instead of bringing those sad, frozen or grocery-bakery made desserts to fulfill your obligatory potluck contribution, take something that others will not judge you for. Isn’t it at least slightly true that you tend to feel a little jealous of the Mary’s, Cynthia’s, and so-and-so’s who are always the apple of any party’s eye because of the dish they bring? Now, you, too, can feel worthy at any festivity. Simply follow this easy recipe with the addition of the ingredients listed below, and soon enough Mary, Cynthia, and the usual best-dish contenders will be asking that coveted question: “How did YOU make THIS??”
9-inch pie crust (frozen)
- two eggs
- 1 stick of unsalted butter
- 1 cup of sugar (I used sugar in the raw after the first few times)
- 2 and-a-half squares of bakers chocolate (I use the Ghirardelli 65% semisweet)
Additional ingredients; the stuff that will make you go weak in the knees (optional):
- 1tsp of vanilla extract(add while butter and chocolate are melting)
- 2 cap fulls of rum (add while chocolate and butter are melting in pot; it should bubble)
- 1tbsp of cinnamon
*Addendum to picture above: I made the pie again, and I added the sugar to the melted butter and chocolate (after removing the saucepan from the stove); then I beat in the eggs.
Here are some close ups:
Please excuse the coffee and pumpkin. They are accent pieces. Necessary to accent but unnecessary to the recipe.
Isn’t it pretty?
When it boils, it looks like the inside of an Aerobar. Once it boils, remove immediately.
FYI, you sort of have to stir the chocolate.
Read this post carefully. Do NOT pour the chocolate into the sugar + egg mixture. For some reason, the pie turns out fluffier if you 1) boil butter +chocolate 2) remove saucepan from stove and stir in the 1C sugar 3) add in eggs and beat.
Feeling like Willy Wonka, here. That’s a powerful thing.
After 25 minutes of baking at 375, it should have a shell-like top. Similar to the shell on a creme brulee.
The inside should be gooey. Gooey, yet delicious.