Categories: pie/ cobbler/ cheesecakes

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

1. Prebake graham cracker crust according to package directions and let cool; refrigerate until ready to use.

2. Add chocolate to the top of a double boiler set over barely simmering water.

3. Melt chocolate, smoothing it with a whisk; remove the insert and let the chocolate cool, stirring occasionally; set aside.

4. Using an electric mixer, beat the butter in a big bowl until creamy.

5. Gradually add the sugar and continue beating, scraping the bowl as needed, until the mixture is light-textured, about 5 minutes.

6. Scrape the melted chocolate into the butter mixture; beat for 30 seconds.

7. Add the eggs, one at a time, beating on medium-high speed for 3-4 minutes after each addition.

8. The filling should be very light and creamy; add the vanilla and blend for 10 seconds to incorporate.

9. Scrape filling into the chilled pie shell and smooth the top with a spoon.

10. Cover with loosely tented foil; refrigerate at least 3 hours or overnight.

11. Serve with a dollop of whipped cream.

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