Ingredients
All-purpose flour, for surface
1 box refrigerated pie crust
2 1/2 c. sugar
1 c. (2 sticks) butter, softened
20 oz. bittersweet chocolate chips, melted and cooled slightly
2 tsp. pure vanilla extract
1/2 tsp. kosher salt
8 large pasteurized eggs
8 oz. fresh whipped cream or whipped topping, for garnish
Chocolate shavings, for garnish
Preparation
Step 1 Preheat oven to 450º. On a lightly floured surface, unroll pie crusts and line up next to each other so they just overlap. Roll out in a rectangle large enough for a 15"-x-10" sheet pan. Place crust into sheet pan and crimp sides. Prick bottom and sides with a fork and bake until golden, 10 to 12 minutes. Let cool while you make the filling.Step 2In a large bowl using a hand mixer, beat sugar and butter until light and fluffy, 2 to 3 minutes.Step 3Turn mixer on low and drizzle melted chocolate into butter and sugar mixture. Add vanilla and salt and beat mixture until combined.Step 4Add eggs one at a time, beating a few minutes between each addition. After 15 minutes of beating, filling should be completely silky and smooth with no grittiness. (If mixture seems to be melting instead of whipping, let chill in fridge 30 minutes and whip again until fluffy.)Step 5Pour into baked crust and smooth top. Refrigerate until firm, about 2 hours and up to overnight.Step 6Before serving, spread whipped cream all over top of pie and garnish with chocolate shavings.
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