I have used this recipe dozens of times and it is very simple and yummy! After creaming the butter and sugar together for 5 minutes, I use a kitchenaid mixer and beat each fresh, cold egg for 5 minutes. It has never turned out soupy for me. I also use regular sugar, and increase the cocoa to taste (6-8 TBS depending on where the pie is going). My suggestion is to add 6 tbs of cocoa, mix, then taste test - it should taste slightly stronger than you want the completed pie to taste. Even with regular sugar the pie has never been grainy, nor does it have a mousse like texture - it is very silky smooth. I prefer to top with store bought whipped cream piped on top, and chocolate shavings.
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I have used this recipe dozens of times and it is very simple and yummy! After creaming the...