Pie crust:

• Crush 5 oz of chocolate wafers in processor – Blend in food processor until finely crumbled
• Add 1 stick of melted butter
• Add 1/4 cup sugar and stir
• Place mixture into pie plate and press to the edges

Bake at 350 for 8 minutes and then let cool

Filling:

• Add 2 eggs to medium to large saucepan
• Add 2/3 but white sugar
• Stir with whisk – stirring mixture constantly over low heat until it hits 160 degrees
• Remove from heat
• Melt into it 2oz of unsweetened chocolate
• Add 1 tsp vanilla extract
• Stir it up
• Set aside and let cool

Break out the electric mixer

• Add 1/3 cup softened butter
• Whip it up until light and fluffy
• Add 2/3 cup heavy cream
• Add 1/4 cup powdered sugar
• Pour the (now cooled) chocolate blend into the butter blend
• Blend on high speed for 5 minutes until light and fluffy
• Fold in powdered sugar and heavy whip blend

Pour mixture into pie crust and spread evenly

Let it set in the refrigerator for 4 hours

Reminder:  make sure your crust is completely cooled so that the pie filling doesn’t melt once you pour it in

Homemade whipped cream time:

• Add 1 pint heavy whipping cream to mixer and whip it up
• Add 1/4 cup powdered sugar and 1 tsp vanilla extract

Add chocolate shavings over the top for the finished pie!

***********

NOW… Recipe by pictures!

 Filling:

Special thanks to Skimm for sharing this post with us during this very trying time of CoVid19. Stay safe and healthy out there. Much love! Magnolia Table cook book comes out today btw 4/7/2020