French Silk Pie Dip with Pie Crust Dippers Recipe

1

Ingredients

2 cups granulated sugar
1 cup butter
4 eggs
1 Tbsp. vanilla
6 Tbsp. unsweetened Cocoa Powder (I used Hershey’s Special Dark)
2 Tbsp. vegetable oil
1 pie crust, prepared (homemade or store bought)

Preparation

Step 1

Over medium-low heat, stir together the sugar, butter, cocoa, vanilla, and oil. Stir until melted and heated through.
Add eggs, one at a time, while constantly whisking the mixture (so that you don’t end up with chocolate and scrambled eggs!). Make sure one egg is completely whisked in before adding another.
Whisk by hand for 3-4 minutes over low heat.
Either pour into a serving bowl and let chill in the refrigerator overnight before serving OR pour into a ziptop bag and let sit in an ice bath to chill for 10 minutes. It’s much firmer (in a good way) if you let it chill overnight.
Cut out pie crust dippers (just as you would sugar cookies). Bake at 450º for about 5 minutes until golden and crispy