Chocolate Cream Pie

Both my boys like chocolate so when I saw this recipe on The Pioneer Woman I knew I would have to try it one day.  As I am trying to feed Scott up for want of a better description, I thought I would give this a go.

A couple of tips....  your eggs must be VERY cold!  Stick them in the fridge the day before.  If the mix starts to get a little runny/sloppy stick it in the freezer for 30 minutes between eggs.

115 gm dark chocolate

225 gm butter, room temperature

1 1/2 cups caster sugar

1 teaspoon vanilla

4 whole eggs, cold

300 ml thickened cream, whipped

1 pastry shell, pre baked.  Pate Brisee Pastry

Melt your chocolate and set aside to cool.

In your mixing bowl with a whisk attachment whisk your butter and sugar until light and fluffy and pale in colour.

Add your cold chocolate and whisk again.

Next you need patients!  Take your first egg out of the fridge and whisk on high into your butter mix. Leave the mixer on for 5 minutes and walk away.  YES I SAID WALK AWAY!  Put on a timer to remind you.  Repeat with each egg fresh out of the fridge and another 5 minutes.

Cooled pre baked pie shell.

Between eggs 2 and 3 if it looks a little sloppy like this put the mixer bowl in the freezer for 30 minutes.  It just means your mix warmed up too much.

Pour your chocolate mix in the shell and refrigerate for a minimum of 2 hours, it is better to do this for 6 to 8 hours.

A little Lala cuteness while you wait.

Just before serving top with your whipped cream.

Take your pictures quickly or there won't be anything left to take a picture of!