This is by far one of my most favorite pies, but I have hesitated adding it to the recipe collection here on Southern Bite for two reasons. First, it takes a little while to make and if you don’t have a stand mixer you might end up hating me. The other reason is that my original recipe calls for raw eggs. And while I’ve been eating pies and ice cream with raw eggs in them for years – it hasn’t killed me yet – I realize that older folks, babies, and others with a compromised immune systems should avoid them. Well, I’ve got some good news and bad news. The good news is, if you’re not keen on raw eggs, you can try this new recipe that uses pasteurized eggs. I used the store brand of Egg Beaters. It’s pasteurized so it’s much safer to consume without them being cooked. The bad news is that you still have to stand over the mixer for 15 to 20 minutes, but the result is the most velvety, smooth pie you’ve ever imagined. One taste and you’ll see that the time put into it was totally worth it. It’s great by itself, but top it with some fresh whipped cream and as my sweet great-grandmother used to say, “It’ll make your tongue slap your brains out!” Y’all enjoy!
- 1 pie crust, prepared per package directions
- 4 oz unsweetened baking chocolate
- 1 cup butter (2 sticks), softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla
- 1/2 cup pasteurized egg product (like Egg Beaters)
For the whipped cream:
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- Prepare the pie crust per the package directions.
- In a microwave safe bowl, melt the chocolate in the microwave using 30 second intervals. Heat until the chocolate is almost completely melted, then stir until the rest of the chocolate melts. This helps to prevent the chocolate from scorching. Set aside to cool.
- In the bowl of stand mixer, combine the butter and granulated sugar. Beat on medium speed until fluffy. Add cooled chocolate and vanilla and beat until combined.
- Slowly add 1/4 cup of the pasteurized eggs to the mixer while it is beating and beat for 5 minutes. (Yes, 5 whole minutes.) Turn the mixer off, scrape down the sides, return the mixer to medium speed and then slowly add the other 1/4 cup of eggs to the mixer as it is working. Beat for another 5 minutes, or longer if the mixture isn’t light and fluffy.
- Pour into the prepared pie shell and refrigerate for at least 2 hours to allow the pie to set. Serve with fresh whipped cream.
For the whipped cream:
- In a stand mixer, add cold whipping cream to the bowl. Whip using the whisk attachment. When the cream begins getting foamy, add the sugar. Continue to beat until stiff peaks form. Keep refrigerated.
While the recipe calls for the use of a stand mixer, a hand mixer works just as well. You’ll just need some patience and maybe an extra hand to help hold on to that mixer for the 15 minutes it takes to come together.
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