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A chocolate pie that is as smooth as silk - how can you go wrong?
Serves 6-8


• 1/2 recipe basic crust
• 4 oz. unsweetened baking chocolate
• 1/4 cup unsalted butter
• 1 cup granulated sugar
• 3 tbsp. cornstarch
• 3 large eggs
• 1 1/2 tsp. vanilla extract
• 2 cups whipping cream
• 1 tbsp. confectioners' sugar
• 1 oz. semisweet chocolate, melted

Preheat the oven to 425°F (220°C). Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Prick the surface with a fork and prebake for 20 minutes or until the crust is golden. Transfer to a wire rack to cool.

Melt the chocolate and butter in a double boiler. Remove from heat. Combine the sugar and cornstarch, add to the chocolate mixture, and stir until smooth.

Using an electric mixer, beat the eggs on medium until they become light yellow and thick. Stir the eggs into the chocolate mixture and return to medium heat. Cook for 5 minutes, stirring constantly, until the mixture thickens and becomes glossy. Whisk in the vanilla. Remove from heat and cool completely.

Using an electric mixer, beat 1 cup of the cream until stiff.

Incorporate the chocolate mixture into the whipped cream, folding gently. Spread the filling evenly over the baked crust.

Cover with plastic wrap and chill for 4 hours.

Use an electric mixer to beat the remaining 1 cup cream and the confectioners' sugar until stiff. Top the filling with the whipped cream.

To garnish, drizzle melted chocolate in lines over the cream.

Refrigerate any remaining pie for up to 3 days.


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