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Ingredients

Crust

Filling

Directions

Crust

  • Stir together cookie crumbs, butter, sugar and salt in a medium bowl. Press into bottom and up side of a 9-inch pie pan (not deep dish). Refrigerate while preparing filling.

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Filling

  • Chop 21/2 of the chocolate bars. Combine eggs and 1/3 cup of the sugar in a large metal bowl or double boiler. Bring 2 inches of water to a simmer in a large pot or Dutch oven. Place bowl or double boiler over pan without touching water. Cook, beating constantly with a hand mixer, until mixture is light colored and fluffy, and registers 160° on an instantread thermometer, 5 to 6 minutes. Watch carefully; if eggs get too hot, they will scramble.

  • Remove bowl from heat. Whisk in chopped chocolate and cocoa powder until smooth. Set aside to cool for 15 minutes, whisking occasionally.

  • Once egg mixture is cooled, combine remaining 1/3 cup sugar with the butter and salt in a large bowl. Beat on high speed until very light colored, about 2 minutes. On medium, beat in egg mixture, scraping down side of bowl. Fold in half of the whipped topping and spread into prepared crust. Refrigerate overnight.

  • Just before serving, spread center of pie with remaining whipped topping. Use a vegetable peeler to make large curls from reserved chocolate, or cut into shards and sprinkle over pie.

Nutrition Facts

551 calories; 35 g total fat; 166 mg cholesterol; 284 mg sodium. 52 g carbohydrates; 6 g protein;

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