Although it may appear dense and rich, this pie feels light and fluffy in your mouth. It’s not difficult to make and always wins raves. (This recipe contains uncooked eggs; if that’s a concern, use pasteurized.)
Make Ahead Tips
The pie can be made and filled up to 24 hours ahead and refrigerated. The pie can be topped up to 1 hour ahead; refrigerate until ready to serve.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I eat 26 of these pies every day because they are sooooo good. They are also really healthy
The absolute best ever.
Easy to make!Follow recipe exactly as it says and you will have a beautiful dessert that tastes out of this world.
A definite must for chocolate lovers. Absolutely delicious and easy to make! The crust was a little too crumbly as I had to use the only chocolate wafers available in my country which probably has a lesser butter content so I will add maybe a bit more butter to the recipe than called for in this one the next time.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?