On Memorial Day weekend, we had friends over for a lasagna dinner, so I wanted to serve a light dessert. (Lasagna is not typical for Memorial Day but I had an extra tray) I found a recipe online for chocolate fudge pie. It looked like a chocolate mousse with a light whipped topping. Chocolate shavings swirled across the white froth and made a delectable looking dessert.

     Before posting this, I contacted “Real Simple” recipes at www.realsimple.com/food-recipes and asked their permission to publish as the site is copyrighted. In a couple of weeks they replied with their approval as long as I gave them clear credit for the recipe. With that done, let’s dive into that delicious chocolate.

     As I prepared the meal, time was at a premium (as always), so I asked hubby to run to the store for me and pick up a pre-made pie crust. A dangerous task to give any husband, but even harder for hubby who didn’t know which aisle they were on and whether I wanted graham cracker or what it would look like. I told him to get the Pillsbury ready made pie crusts in the refrigerator section where the biscuits are. I thought that would be clear. He came home with a Kroeger bland crust, no fluted edge. I was just grateful we had one.

Ingredients:

Basic Flaky Piecrust or 1 store-bought pie crust fitted into a 9-inch pie plate (check above for hazards)

6 ounces of semisweet chocolate, chopped, plus 4 more ounces for shaved topping ( I had hubby get 2,
     6-ounce Ghirardelli semisweet chocolate candy bars–from the candy section

1/2 C unsalted butter (1 stick)
3 large eggs
1/8 teaspoon salt
1/2 C plus 3 Tbls granulated sugar
1 and 1/2 C heavy cream

Steps:

It really isn’t hard! Just lots of explaining in the steps.

1. Heat oven to 375 degrees. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil Fill with pie weights or dried beans. (I had never done this before but I scrounged a package of dried beans from the pantry and tossed them on. It worked flattening wonders) Bake 20-25 minutes. Remove the foil and weights and bake until just golden 8 to 10 minutes more.

2. Reduce oven temp to 325. In a heatproof bowl or container place the broken chocolate and butter. Then place the bowl over a saucepan of simmering water to melt the chocolate and butter.

I did this but I’ve melted chocolate and butter slowly over a low flame without any problem of it burning. Just keep stirring until melted.

3. Using a mixer, beat the eggs, salt, and 1/2 C of the sugar until fluffy–4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.

4. Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then cover with plastic wrap and chill.

You can make the pie, the night before and then whip the cream the next morning. The directions say you can actually make this part of the pie and keep it refrigerated for up to 2 days before adding the topping.

5. Beat the cream with the remaining sugar until SOFT peaks form. Don’t overbeat!!! Spread over the pie and top with the shavings.

I checked one of my cookbooks to discover how to make chocolate curly q’s. Use a vegetable peeler. Make some long strokes for tightly wound curls.  Make short strokes for some straight pieces.

Yummy and pretty. And it really wasn’t hard to make. It’s all the explaining that makes it look difficult. If I can make this–anyone can!