It feels like i have been away for years… But life as always gets in the way and i am really glad i am posting, blogging relaxes me and it makes me enjoy myself for a little bit. I have been really happy though, my family came to visit and we had an amazing time filled with baking nights, exploring the city and just simply enjoying their company.
This recipe is really one of my favorites and for some reason i feel that is perfect for summer nights, and the amazing thing about it is that does NOT require an oven!
I remember the first time i made this recipe with the help of my cousin dani, it was my 3 month anniversary 🙂 and i remember my boyfriend said that was the best pie in the history of pies! I hope you try it and enjoy it!
♡Crust: ( i cheated and i bought mine at the store)
12 graham crackers (the 4-section large pieces)
1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate
1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream
1/4 cup powdered sugar
Piece of semisweet chocolate, for grating
For the crust: Preheat the oven to 350 degrees F.
Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
It is important for the bowl and ingredients to be cold for the next stage of making the filling–to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.