Frozen Chocolate Pie

1. 1

   In small bowl, combine 1 cup of confectioner's sugar with the butter on the low speed of a mixer until fluffy.

2. 2

   Blend in the chocolate and vanilla.

3. 3

   Then, on high speed, beat in the eggs, one at a time, beating thoroughly after each addition.

4. 4

   Pour into the prepared pie shell and cover with plastic wrap.

5. 5

   Freeze for at least 6 hours or until firm.

6. 6

   For easier cutting, remove the pie from the freezer 10 to 15 minutes before serving.

7. 7

   When ready to serve, remove the plastic wrap.

8. 8

   Then, in a chilled bowl, beat the whipping cream and 2 tablespoons of confectioner's sugar until stiff.

9. 9

   Pile decoratively onto the pie, and top with garnish if desired.

10. 10

    NOTE: I have found my small hand-held mixer works better for this than my stronger tabletop model.

11. 11

    If you use a tabletop mixer, be careful you don't overmix.

12. 12

    This pie should be thick, dense and creamy, and overbeating the eggs will give it a more mousse-like texture.

13. 13

    It's by no means bad that way, but it is much better when the consistency is thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.