Friday, December 4, 2015

Chocolate Seduction PIe for Santa's Sweet Tooth

One of the most decadent desserts that I have ever eaten is a chocolate pie that I first enjoyed at a local café in my home town. The name of the pie is Chocolate Seduction and it stands up very well to its title. The pie is very rich and has a velvety texture with a thin crisp layer on top. The ingredients are probably found in your pantry at all times. Santa claims that it his very favorite late night pick me up, especially when served with a dollop of whipped cream and a glass of cold milk. The recipe makes two pies. One to enjoy now and one to save for Christmas Eve or any special occasion. The pie freezes very well and will keep for several months when frozen.

Chocolate Seduction Pie

8 ounces unsweetened chocolate - we use Baker's
4 sticks butter - do not substitute
5 cups sugar
1 cup heavy cream
8 large eggs
2 egg yolks
1 tbsp high quality vanilla
2 - refrigerated pie crust fit into nine inch pie plates

Preheat oven to 350 degrees
In heavy saucepan, melt chocolate and butter together on low heat until completely melted and blended, stirring occasionally. Add sugar and mix well. Mixture will be grainy. Add heavy cream and stir continuously over low heat until sugar has dissolved. Mixture will appear smooth and silky. Remove from heat.
Beat eggs and yolks in a small bowl. Gradually add to chocolate mixture using a whisk until fully mixed. Pour beaten eggs in very slowly in a thin stream. Whisk in vanilla. Pour into pie shells and bake at 350 degrees for 45 minutes or until pies are almost set, but have a little shake in the middle.
Today, it took an hour for the pies to bake. I really had the shells filled full. Just remember to begin checking them around 40 minutes, as you do not want them to bake hard.

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