Yield: 12 Servings
|1¾ cup||Graham cracker crumbs|
|½ cup||Unsalted butter; melted|
|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|
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@...>