Chocolate Fudge Pie

I get the Real Simple magazine (I don't know why because I never ordered it but I'm not one to ask questions) and I found a great recipe that I'm going to try for a chocolate fudge pie. Ryan's birthday is on November 4th and I've made him birthday cakes in the past but this is different and sounds like fun.

I will come back to this post when I buy an electric mixer (handheld, I don't bake enough to buy a $300 mixer) and will have my own pics. I need this post as a reference if my magazine disappears.

Serves 8

Hands-On Time: 20m

Total Time: 4hr 00m

Ingredients

Basic Flaky Piecrust

or 1 store-bought piecrust, fitted into a 9-inch pie plate

6 ounces semisweet chocolate, chopped, plus more shaved for topping

1/2 cup unsalted butter (1 stick)

3 large eggs

1/8 teaspoon kosher salt

1/2 cup plus 3 tablespoons granulated sugar

1 1/2 cups heavy cream
 
Directions


1.Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.

2.Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.

3.Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

4.Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.

5.Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.

Update on 11/4/09

Super easy to make and delicious!