Chocolate Fudge Pie

By ghinman

Ingredients

• 1 piecrust, store-bought or homemade, fitted into a 9"
• pie plate
• 6 ozs. semisweet chocolate, chopped, plus more
• shaved for topping
• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 1/8 tsp. kosher salt
• 1/2 cup plus 3 tbs. granulated sugar
• 1 1/2 cups of heavy cream

Preparation

Step 1

Heat oven to 375 degrees. 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.

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

Using an electric mixer, beat the eggs, salt and 1/2 cup of the sugaar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

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

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