Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Graham cracker crumbs |
| ¼ cup | Sugar |
| ½ cup | Unsalted butter; melted |
| 1½ cup | Milk |
| 6 ounces | Unsweetened chocolate; broken into pieces |
| 12 ounces | Semisweet chocolate chips |
| 1 cup | Light brown sugar; packed |
| 8 ounces | Liquid egg substitute |
| 2 teaspoons | Vanilla extract |
| \N \N | Pecans; garnish |
| \N \N | Whipped cream; garnish |
CRUST
FILLING
1. Prepare crust: Preheat oven to 350 degrees. Combine crumbs, sugar and butter; mix until crumbs are moistened. Press onto bottom of 10-inch springform pan. Bake until set, 8 minutes. Cool completely.
2. Heat milk to a boil; keep hot. Combine chocolate and sugar in food processor. Slowly add hot milk. Blend until smooth, 1 to 2 minutes. Add egg substitute and vanilla; mix well.
3. Transfer to cooled crust. Chill at least 6 hours or overnight.
4. Arrange pecans around edge and garnish with whipped cream.
Source: Caroline Van Cleave, who serves this pie at Northwestern University tailgate parties (printed in the Chicago Tribune, September 18, 1996).
Posted to MM-Recipes Digest V3 #259 Date: Sun, 22 Sep 1996 01:10:00 +0000 From: Linda Place <placel@...>