For any occasion or holiday, try serving these little pavlova cakes with a rose flavor. They keep well without whipping cream for several days in an airtight container, and you may garnish them whenever you like.
| Prep Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- ½ cup butter, room temperature
- ¾ cup white sugar
- 2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 2 eggs
- 1 prepared 8 inch pastry shell, baked and cooled
Instructions
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
- This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 183 mg |
| Sugars | 19 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this pie before and it’s always a hit. The trick is to use an 8″ pan or make a double batch for a larger pan. The other must is to beat each egg for 5 minutes. No exception, this is how the sugar isn’t grainy in the pie.
This recipe is perfect. The family is in awe. Use an 8 inch pastry shell as the recipe suggests, and the filling is absolutely adequate. Be sure to beat each egg for 5 minutes as the recipe states. I like to top with sweetened whipped cream and chocolate shavings.
So bizarre that at least two reviewers mentioned egg whites. There is no mention of beating egg whites Reread the recipe
Very good! Make sure you beat the eggs one at a time for at least 5 minutes.
This pie is delicious but the trick is that you must whip the egg whites and then fold into the chocolate mixture, which then makes it fluffy and fills the pie crust perfectly. I’ve been making this for years and it’s my favorite pie.
Nobody in my family enjoyed this recipe. I’m a very experienced baker so I thought the negative reviews probably just missed a step. The only adjustment I made was to whip the egg whites with 1/4 cup of the sugar. Sadly this still didn’t thicken the filling leaving the pie flat. I hoped that, at least, the flavor would impress, but that was a fail too. The sugar left it too granular to be enjoy vs being silky. The only win was that I made an Oreo crust for it.
This is rich and delicious. Tip: After cutting, put in right back in the fridge if your kitchen is warm. The butter really softens and a second small piece is not as tasty.
Very easy pie to make, to make things even easier I used a Oreo crust in place of the baked crust and finished it off with home made whipped cream some ground walnuts and a chocolate flake for decoration .. everyone loved it !! I’ll be making this again I’m sure ..
Not sure how this doesn’t have an average rating of 4.5 or 5, this was one of the most dangerously delicious things I have made So easy to make too! This is now my go to pie!
Only change I made was I used coco powder totaling 6 Tablespoons. made it exact same directions and used my kitchenaid mixer with the whisk attachment. Turned out amazing! my husband said if he did not see me make it he would have guess it was bought. Keeper for sure, one of the simplest things I have ever made!
I love the flavor of this pie but I can’t seem to get the texture right. I still can tell the grain of the sugar in the finished pie.
I triple this recipe to make two pies a little thicker. Other than this, the recipe is perfect. It is a family favorite that I make many times a year.
Delicious! Made for Thanksgiving & everyone loved it. I doubled the recipe, as suggested by others, to fill the pie shell & topped with whipped cream/dark chocolate shavings. This is my new favorite chocolate pie recipe.
I made this for Thanksgiving and OMG, decadent! I will make this again, I used an oreo cookie crust, yummy!
I attempted to make this as it was written. The 2 eggs and not baking it changed my mind.
Very good recipe. I used chocolate graham pie shell.
Easy and family loved it.
This pie is not as good as the ratings say I made it was super rich and too sweet.
It was super grainy and you tasted sugar more than you did chocolate. There were also a lot of raw eggs that did not feel good after eating it.
Awesome. No changes but it’s so very very rich and fattening
The pie tasted great but I should have read reviews before. There just wasn’t enough filling. Fine for when I make it for just us 2 but for 4-5 people NO. Double the ingredients and you will love it.