Ingredients

The following ingredients have 7 Servings
  • 1 stick(s) butter
  • 2 ounce(s) baking chocolate, semi-sweet
  • 2 - eggs
  • 1 cup(s) sugar
  • 1 teaspoon(s) vanilla extract
  • 1 - pie crust shell (regular) not deep dish
  • SHORTBREAD CRUST
  • 1 cup(s) all purpose flour
  • 1/4 cup(s) powdered sugar
  • 1/2 teaspoon(s) salt
  • 4 ounce(s) butter, softened

Instruction

  • Melt butter and chocolate squares in saucepan over medium heat. Remove from heat and allow to cool slightly.
  • Beat eggs with sugar and vanilla in a medium mixing bowl; add chocolate mixture and mix well.
  • Pour in pie shell or follow directions for shortbread crust.
  • Shortbread crust Combine flour, sugar and salt in a medium size bowl. Add butter and using large fork or hands work butter in flour mixture until dough comes together as a ball. Press dough into a tart pan. Fill with chocolate filling. Bake at 350 for 30-35 min.
  • Using either type crust (regular or shortbread) bake at 350 for 30-35 min. ***This chocolate pie does have a "rugged" look because of the slightly crunchy top. Yes, the pie may crack while cooling. Yes, it is a bit hard to tell when the pie is done; and yes, a toothpick will still come out with chocolate on it after 30 -35 min baking time but the pie solidifies while cooling. It does look a little "jiggly" upon taking it out of the oven. Hope this helps with any questions and or concerns.