Ingredients :
- 1 pie crust
- 2 sticks (1 cup) unsalted butter (at room temp)
- 1 1/2 cups granulated sugar
- 4 oz unsweetened chocolate; melted in microwave & slightly cooled. (I used Ghiradelli 100% chocolate)
- 2 tsp vanilla extract
- 2 tbsp Hersheys Cocoa powder
- 1/4 tsp instant espresso powder
- 4 large eggs
- 1 whipped cream
- 1 Hersheys candy bar; shaved
Method :
- In a large mixing bowl, beat sugar & butter until light & fluffy
- Add melted unsweetened chocolate, vanilla extract, cocoa powder, espresso & scrape down bowl. Beat until mixed well.
- Then add eggs, ONE at a time, beating for 5 mins between each egg. So for 20 mins total. (This is necessary to get that silky texture & for the pie to set)
- When done mixing it should be silky with no lumps! Now pour filling into pie crust, smooth out & top with whipped cream also smoothing the whipped cream out.
- Shave your hershey candy bar & garnish pie with the shavings. Place in fridge for no less than 4 hrs & no more than 2 days. The longer the pie sits in the fridge the better it sets😉
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