Friday, August 3, 2018

Rosie Makes A Smooth-As-Silk Chocolate Pie.

Oh my...

This is it.  This is the ultimate.  This is the best.  Look no further.  

Now when Rosie tells you she has the "best" of something, she means it.
There is no reason to argue with her.  She knows what she's talking about.
And this? This chocolate pie???  This is THE BEST! 
Bar none.  
And I'm giving you the recipe.
You may thank me later.
And, you're welcome!

The chocolate is sublime.
The texture is silken.
It is heaven in a pie shell.  Trust Rosie on this.  She's never led you astray.

One of the wonderful things about this pie, besides its plain awesomeness and fabulosity, is that you can make one big pie out of it, or several smaller pies.  Simply bake the pie crust in whatever shape pan you want - round, square, rectangular, oval - in whatever size you want - big, medium, small- and just spoon the filling into the pie crust.  And refrigerate.  And it's done!

Here's the recipe:

Smooth-As-Silk Chocolate Pie
1 cup heavy cream, chilled (Bowl and beaters chilled too.)
3 eggs
3/4 cup sugar
2 TB water
8 oz. bittersweet chocolate, melted and cooled
1 TB vanilla
1/2 cup (1 stick or 8 TB) unsalted butter, cut into 1/2-inch pieces and softened
1 9-inch pie shell or either a bunch of smaller pie shells, already baked

Whip cream until stiff peaks form.  It helps to have both beaters and bowl chilled.  The reason for this is it makes for more volume in the whip.  (It's the opposite of whipping eggs.  Always have the eggs at room temperature for higher volume.)  Refrigerate whipped cream while you finish pie filling.

Combine eggs, sugar, and water in a large bowl and set bowl in a saucepan over low heat, filled with 1/2 inch simmering water, without bowl touching water.  Beat with electric mixer on medium speed until mixture thickens and registers 160°.  Takes about 12-15 minutes.  Be patient!  (Another reason for an instant-read laser thermometer.  If you don't already have one, get one.  Comes in quite handy, especially for frying.)  Remove bowl from heat and continue beating, until mixture is fluffy and room temperature - about 5-6 minutes.

Add melted and cooled chocolate and vanilla to egg mixture and beat until well-combined.  Beat in butter, a piece or two at a time, until incorporated.  Gently fold in whipped cream until there are no white streaks.  Spoon filling into baked pie shell(s) and refrigerate until set.  About 3-4 hours.

Now, for the step-by-steps:
The chocolate has melted and is cooling.
The butter is softening.
The heavy cream is whipped and ready to wait in the fridge.

Next, combine the eggs, water, and sugar in a medium bowl and set the bowl inside a medium saucepan.  With water simmering in the saucepan (but not touching the bowl with the eggs), beat the egg mixture constantly...  Until...

... until the mixture gets foamy and gets up to 160°.

Remove from heat and keep beating until glossy and smooth and slightly cooled.

Give it some chocolate lovin'!
Until chocolate is incorporated.

Beat in the softened, room-temperature butter.

Beat until well-combined.


Fold in the whipped cream.

Fold until there are no streaks.

Pour into prepared pie crust.
I'm using a 9-inch deep-dish pie pan with a baked, homemade crust.
You can make your own pie crust, or use one of those refrigerated crusts and bake it before filling.
Spread filling into crust.
You can spread the filling smooth or taptaptap to make peaks.
Ta daaaaaaa!

Now if you like, you can make it all healthy with some fresh fruit...

Or you can take the preferred route and go decadent,
adding vanilla ice cream and some homemade chocolate sauce.

It really doesn't get any better than this.

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