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Recipe Summary

prep:
30 mins
cook:
6 mins
cool:
15 mins
total:
51 mins
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Ingredients

Crust
Filling

Directions

Crust
  • Stir together cookie
    crumbs, butter, sugar and salt
    in a medium bowl. Press into
    bottom and up side of a 9-inch
    pie pan (not deep dish).
    Refrigerate while preparing
    filling.

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Filling
  • Chop 21/2 of the
    chocolate bars. Combine eggs
    and 1/3 cup of the sugar in a
    large metal bowl or double
    boiler. Bring 2 inches of water
    to a simmer in a large pot or
    Dutch oven. Place bowl or
    double boiler over pan
    without touching water. Cook,
    beating constantly with a
    hand mixer, until mixture is
    light colored and fluffy, and
    registers 160° on an instantread
    thermometer, 5 to 6
    minutes. Watch carefully; if
    eggs get too hot, they will
    scramble.

  • Remove bowl from heat.
    Whisk in chopped chocolate
    and cocoa powder until smooth.
    Set aside to cool for 15 minutes,
    whisking occasionally.

  • Once egg mixture is cooled,
    combine remaining 1/3 cup
    sugar with the butter and salt
    in a large bowl. Beat on high
    speed until very light colored,
    about 2 minutes. On medium,
    beat in egg mixture, scraping
    down side of bowl. Fold in half
    of the whipped topping and
    spread into prepared crust.
    Refrigerate overnight.

  • Just before serving, spread
    center of pie with remaining
    whipped topping. Use a
    vegetable peeler to make large
    curls from reserved
    chocolate, or cut into shards
    and sprinkle over pie.

Nutrition Facts

551 calories; fat 35g; cholesterol 166mg; saturated fat 21g; carbohydrates 52g; insoluble fiber 2g; protein 6g; sodium 284mg.
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