Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | 9-inch pie crust; unbaked |
| ½ cup | Unsalted butter |
| ¼ cup | Sugar; (+ 2 Tbsp.) |
| ¼ cup | Firmly packed light brown sugar, (+ 2 Tbsp.) |
| 1 | Egg |
| ½ teaspoon | Vanilla extract |
| 1 cup | Plus 2 tablespoons unbleached all-purpose flour |
| ½ teaspoon | Salt |
| ½ teaspoon | Baking soda |
| 6 ounces | Bittersweet chocolate; melted |
| 1 cup | Chopped walnuts or pecans |
Preheat oven to 350ø. Cream butter and sugars together until light and fluffy. Beat in egg and vanilla. Sift flour, salt and baking soda; beat into creamed mixture. Beat in chocolate. Stir in nuts. Pour into pie crust; bake for 40 to 45 minutes, until puffed and set on edges. Pie should be set but not hard in middle; it should feel like a quiche. Cool on wire rack before slicing. Serves 8.
Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook Posted to Bakery-Shoppe Digest V1 #190 by C4<c4@...> on Aug 15, 1997