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Author Notes: I love making this pie for big celebrations. I find that it is a great chocolate dessert that isn't too heavy. As the name suggests, it has a wonderfully silky texture that is lightened with the whipped cream topping. Sometimes I scatter silver sprinkles on top to make it really festive for a New Year's celebration. —Kelsey Banfield
Serves 1 9" pie
For the Crust
- 2 cups sweetened shredded coconut
- 4 tablespoons butter
For the Pie
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 cups whipping cream
- 4 tablespoons powdered sugar
- Preheat oven to 300. Melt and cool 4 T. of butter. Then mix it with the coconut and press into the bottom and up the sides of a 9" pie plate. Bake for 25-30 minutes or until the coconut is lightly toasted. Remove and cool.
- In a mixer fitted with a paddle attachment cream the butter and sugar. Then add the cooled chocolate and vanilla extract. Mix everything until well combined and scrape down the sides of the bowl.
- Next, add 2 of the eggs and mix on high speed for 5 minutes (not a second less!) Then, scrape down the sides, add the remaining 2 eggs and beat on high speed for another 5 minutes! (again, not a second less!). The mixture will be airy and mousse-like.
- Pour chocolate into cooled crust and spread it evenly with a spatula. Then put it in the fridge to cool for at least 6 hours. *The pie can be left in the fridge overnight or longer at this point.*
- After 6 hours, combine the whipping cream and powdered sugar in a bowl and beat or hand whisk to make a light whipped cream. Spread evenly over top of pie and serve.
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