I recently heard that “Pie” is the new cupcake and although I don’t see the love for cupcakes declining anytime soon, bringing pie into the limelight is welcoming news. Fruity, chocolate, creamy, nutty, custard, mousse, savory, and spicy…think of the possibilities! I can hardly wait to add a few new pie’s to my collection of pies like my Cream Cheese Fruit Pie or my Key Lime Pie or Banana Cream Pie or Peach Berry Pie. And for savory options, try my Turkey Shepherd’s Pie with Cauliflower Mash or my Best Shepherd’s Pie recipe for an easy weeknight meal.
- 9 inch GF Graham Cracker or Cookie crust shell (or my Signature Cookie Crust is amazing with this pie!)
- 1 C. whipping Cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla
- 1/2 C. Butter – room temperature
- 3/4 C. Sugar
- 2 (1 oz) squares Baker’s Bitter Sweet Chocolate, melted
- 1 (1 oz) square unsweetened chocolate, melted
- 1 tsp. Vanilla
- 2 eggs
Thoroughly cream the butter with the sugar. Melt the chocolate in a glass measuring cup in microwave starting with 1 minute, stir, and return to microwave at 15 second intervals until melted. Be sure to stir each time and stop when just melted, it’s very easy to ruin chocolate in the microwave so go slow and watch carefully. Blend the melted chocolate and vanilla with the butter and sugar. Add eggs one at a time, beating 3 minutes after each addition. Fold 1/4 cup of the whipped cream into the chocolate mixture until blended, assuring to fold to keep the light airy texture. Pour into cooled pie shell and chill at least 2 hours before serving. Top with whipped cream before serving.
** Remember you can substitute 3 tablespoons of unsweetened cocoa powder plus 1 tablespoon canola oil or butter to replace 1 ounce of unsweetened chocolate.