Killer Chocolate Cream Pie Recipe

How to make it

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• In upright mixer only (not a hand mixer)--combine softened butter and sugar. Whip on medium speed until light and fluffy, approx. 8 minutes.
• Place 5 oz chocolate into a microwave safe bowl. Microwave for about 45 seconds, then stir until smooth and set aside to cool.
• Add vanilla and cooled melted chocolate into butter mixture, scrape down bowl and let combine.
• Break open eggs, removing the little white albumen with spoon. This is the little white stringy part, and may affect the texture of your pie. You want it gone!
• Add one egg to the mixer bowl and mix for at least 5 minutes.
• Add each egg subsequently---mixing on med/high for 5 minutes after each addition.
• Once all eggs have been added and whipped, pour into pie shell and even out the top of the filling with a spatula.
• Chill for at least 4 hours before serving.
• Top with whipped cream and chocolate curls.
• *NOTES*
• Make sure you whip the eggs well after each one is added. This is important to melt the sugar crystals into the pie.
• 2) Make sure you do remove the albumen stem from the eggs before whipping. It may end up being a stringy piece in your pie if you don't.
• 3) Keep pie refrigerated, and serve cool.
• 4) I do not recommend you serve this pie to pregnant women, elderly people or people with reduced immunity due to the raw eggs.