Ingredients
- 1 (9 inch) graham cracker crust
- Filling:
- 3 ounces unsweetened chocolate, coarsely chopped
- 3/4 cup unsalted butter, softened
- 1 1/4 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- Garnish:
- whipped cream
Directions
-
Prebake graham cracker crust according to package directions and let cool; refrigerate until ready to use.
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Add chocolate to the top of a double boiler set over barely simmering water.
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Melt chocolate, smoothing it with a whisk; remove the insert and let the chocolate cool, stirring occasionally; set aside.
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Using an electric mixer, beat the butter in a big bowl until creamy.
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Gradually add the sugar and continue beating, scraping the bowl as needed, until the mixture is light-textured, about 5 minutes.
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Scrape the melted chocolate into the butter mixture; beat for 30 seconds.
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Add the eggs, one at a time, beating on medium-high speed for 3-4 minutes after each addition.
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The filling should be very light and creamy; add the vanilla and blend for 10 seconds to incorporate.
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Scrape filling into the chilled pie shell and smooth the top with a spoon.
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Cover with loosely tented foil; refrigerate at least 3 hours or overnight.
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Serve with a dollop of whipped cream.