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| Servings |
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Ingredients
- 1 cup sugar
- 1/4 tsp cream of tartar
- 6 large eggs
- 4 squares (1 oz each) unsweetened chocolate coarsely chopped
- 1-1/2 tsp vanilla
- 1/2 cup (1 stick) butter room temperature
- 1 (9-inch) graham cracker or basic pie crust pre-baked and cooled
- whipped topping (optional)
- 1/4 cup freshly grated orange peel / zest, chocolate shavings, or sliced almonds for garnish (optional)
Ingredients
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Instructions
- Mix sugar and cream of tartar in medium-heavy saucepan. Add eggs; beat until well blended. Add chocolate; cook over low heat, stirring constantly, until chocolate is melted, and temperature reaches 160 degrees. Do not allow to boil. Remove from heat immediately.
- Set pan in larger pan of ice water to cool quickly. Stir vigorously until temperature of mixture falls to 80–90 degrees. Remove pan from ice water. Stir in vanilla.
- In a large mixing bowl, beat butter with an electric mixer on medium speed until light and fluffy, approx. 3–4 minutes. Add cooled egg mixture; beat on high speed approx. 4–5 minutes. Pour into pie shell. Refrigerate, loosely covered, at least 6 hours before serving. Slice and add any toppings if desired, before serving. Promptly refrigerate any leftover pie.
Recipe Notes
Recipe and photo courtesy of the American Egg Board.
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