| Cuisine: American | Type: Dessert | Serves: 8 |
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Source:
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Cook's Country |
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Attributes:
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Comments:
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An updated version of the classic from cook off competition |
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Serving Suggestions:
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Ingredients:
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1cup heavy cream, chilled 3large eggs 3/4cup sugar 2tbs. water 8oz. bittersweet chocolate, melted and cooled 1tbs. vanilla extract 8tbs. (1 stick) unsalted butter, cut into 1/2-inch pieces and softened 1 (9-inch) pie shell, baked and cooled (see note) Note: You will need a fully baked pie shell for this recipe. Use your favorite pie dough or use our No-Fear Pie Crust recipe (related). Serve with lightly sweetened whipped cream. |
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Instructions:
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1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate. 2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes. 3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell and refrigerate until set, at least 3 hours and up to 24 hours. Serve. |
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Related recipes:
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None |
2011-10-14