This old bake-off recipe from the “Ice Box Pie” category remains a Southern favorite. Basically a chocolate mousse in a crust, it’s an absolute bitch to make, but so damn worth it.
Oil a glass pie pan. Drape crust over a rolling pin and ease it into the pan without stretching. Gradually work the crust firmly against the sides and bottom. Moisten your fingers, fill in the cracks, and trim the rim. Generously prick the crust on the bottom and sides to prevent bubbling. It helps to pop it into the freezer for five minutes or so to keep it from slumping. Line the inner edges with foil and bake for 10 minutes at 300, then remove foil and return to the oven to toast. Set aside to cool.
Whip a cup of heavy cream to stiff peaks, cover, and chill. Melt 8 oz. chopped bittersweet chocolate, stir until smooth. Take 3 eggs, add ¾ cup sugar, and a couple of tablespoons of water, and beat with an electric mixer 5 minutes, until pale yellow and thick. Place in a double boiler and cook, whisking continually, until the mixture is hot through and through. Remove from heat and continue beating until fluffy. (You want some serious fluff.) Add the melted chocolate, 2 teaspoons vanilla, a stick of very soft butter. Beat until very smooth. Now carefully blend in the whipped cream, just until you have a more or less even color; don’t over-mix. Cool..
Pour mixture into crust and spread evenly. Top with a half cup of whipped cream sweetened with a quarter cup powdered sugar and a teaspoon vanilla (or almond) extract. Some people add a little mocha powder. Spread over filling and chill very well before serving.
