3 squares baking chocolate, melted; or 9 Tbsp. cacao stirred into
3 Tbsp. melted better
1 cup plus 2 Tbsp. sugar
1 teas. vanilla
dash of salt
2 cups whipped cream
Slowly beat the sugar into the butter; beat in the cooled chocolate. Add the eggs, one at a time, beating five minutes after each egg. Stir in the vanilla and salt. Put half of this batter in the cooled pie crust; add the whipped cream to the reamining half and spread that over the first mixture. Refrigerate for several hours; overnight is best. Serve the pie with whipped cream add chocolate shavings on top. I used to keep one of these pies in my freezer when I first met Yannis; he would eat it frozen. Yannis is really looking forward to eating his favorite sweet tomorrow! (do I say that about every dessert I make?)
If you are in a hurry, you can use a graham cracker or cookie crust. I can't get graham crackers on the island,so I use McViite's Digestive biscuits;smash a box into fine crumbs, add 1/4 cup melted butter, press into a pie plate and bake at 350 F. or 280 C. for about 5 minutes, or until the crust is barely light brown. When I use a
pastry shell, I like to press chopped almonds or walnuts into the pie shell before baking-keeps it crunchy.
This pie is rich and delicious, it melts in your mouth. It doesn't need ice cream or anything on the side!