This chocolate pie has been
around our family for years! I started making it when my kids were
little and it quickly became my daughter's favorite. It's a great
pie...easy and delicious. We've had it for holidays lots of years and
sometimes just because we needed chocolate pie. It's good with either
meringue or sweetened whipped cream. Just an all around yummy pie!
Big Fat Chocolate Pie
1 10-inch pie shell ~ baked
2 cups sugar
2/3 cups flour
1/2 teaspoon salt
4 cups half & half
4 ounces unsweetened baking chocolate ~ chopped
6 eggs yolks (whites reserved for meringue, if desired)
4 tablespoons butter
2 teaspoons vanilla
In a large saucepan, whisk together the sugar, flour and salt.
Pour in the half & half and stir to combine.
Add the chopped chocolate and whisk for 10 minutes until mixture starts to boil and chocolate has completely melted.
In a small bowl, whisk the egg yolks together with a little of the hot chocolate filling mixture to temper the eggs.
Pour egg mixture back into the pan with the hot filling and whisk to combine. Cook and stir until mixture comes to a boil and cook for about a minute.
Remove from the heat and stir in the butter and vanilla.
Pour mixture into the baked 10" pie shell.
Lay a piece of plastic wrap directly on top of the hot filling and place pie in the fridge for several hours or over night.
Serve with whipped cream or meringue made from the reserved from the egg yolks.
Big Fat Chocolate Pie
1 10-inch pie shell ~ baked
2 cups sugar
2/3 cups flour
1/2 teaspoon salt
4 cups half & half
4 ounces unsweetened baking chocolate ~ chopped
6 eggs yolks (whites reserved for meringue, if desired)
4 tablespoons butter
2 teaspoons vanilla
In a large saucepan, whisk together the sugar, flour and salt.
Pour in the half & half and stir to combine.
Add the chopped chocolate and whisk for 10 minutes until mixture starts to boil and chocolate has completely melted.
In a small bowl, whisk the egg yolks together with a little of the hot chocolate filling mixture to temper the eggs.
Pour egg mixture back into the pan with the hot filling and whisk to combine. Cook and stir until mixture comes to a boil and cook for about a minute.
Remove from the heat and stir in the butter and vanilla.
Pour mixture into the baked 10" pie shell.
Lay a piece of plastic wrap directly on top of the hot filling and place pie in the fridge for several hours or over night.
Serve with whipped cream or meringue made from the reserved from the egg yolks.
Let's cook!
Mix together the sugar, flour and salt
in a saucepan then pour in the half & half.
Add the chopped chocolate then
cook until mixture thickens, boils
and the chocolate has completely melted.
Add a little of the chocolate mixture
to the egg yolks to temper them.
Then add them into the chocolate
mixture and stir and cook until
mixture is thick and boils.
Remove from heat and add the butter and vanilla.
Pour filling into your cooked pie shell,
cover with plastic wrap and chill in the fridge.
Slice and enjoy!!
