This No Fuss Chocolate Chess Pie is incredibly simple to make. Delicious chocolate filling inside a graham cracker crust. Pretty enough for company, but easy enough for a weekday splurge.
Preheat oven to 375 degrees F.
Place the pie pan on the cookie sheet and bake for 10-15 minutes. (Moving the cookie sheet is easier than moving the pie pan and the sheet helps prevent burning on the bottom of the pan.) If bubbles have formed in the crust, gently burst them with the tines of the fork. Let the crust cool before filling it.
As you take the pie pan out of the oven, lower the heat to 325 degrees F.
Melt the butter and chocolate together. Again, I use the microwave. If you melt them on the stovetop, be careful not to burn the chocolate. Using a double boiler helps. (A double boiler includes a pot with a few inches of water simmering below the pot with the ingredients. That way, the butter and chocolate never touch the flame.) Whether microwaved or melted on the stovetop, gently stir the butter and chocolate to smoothly combine them.
Using a cold bowl and cold beaters, beat the cream, starting at a low speed and increasing slowly to mid-speed. Beat until soft peaks beginning to form. Add the sugar and the dash of vanilla and whip just until incorporated.
If you don't already know, check out this post as to why you should use room temperature eggs for baking and how to quickly bring refrigerated eggs up to room temperature.
If you want to know the difference between heavy cream and whipping cream, the answer is here.