Ingredients

The following ingredients have 4 Servings
  • 1 1/2 ounces semi-sweet chocolate
  • 1 1/2 ounces dark chocolate
  • 3/4 cup granulated sugar
  • 6 ounces unsalted butter, room temperature
  • 1 tsp. pure vanilla extract
  • 3 large pasteurized eggs (tips & tricks)
  • 1 (9 ½-inch) prepared Chocolate Honey Graham Cracker pie crust, cooled
  • whipped cream, for garnish
  • shaved chocolate, for sprinkle
  • raspberries, for garnish

Instruction

  • Place semi-sweet & dark chocolate pieces in a double boiler, stirring occasionally until melted.
  • Meanwhile, in the bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream the ingredients on speed 3 until fluffy, about 3 minutes; set aside.
  • When the chocolate is melted, pour into the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl.
  • Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
  • Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with a silicone mat to prevent it from sliding.
  • Transfer to the fridge to chill, about 4 hours.
  • Garnish with a dollop of whipped cream, sprinkle on some shaved chocolate and add a raspberry per slice.