Double chocolate chess pie #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 110 | Grams butter | |
| 60 | Grams unsweetened chocolate | |
| 200 | Grams sugar | |
| 3 | Eggs; lightly beaten | |
| 60 | millilitres | Creme de cacao liqueur |
| 15 | Grams all-purpose flour | |
| 7½ | millilitre | Vanilla extract |
| ½ | millilitre | Salt |
| 1 | Baked pie shell | |
| Vanilla ice cream or sweetened whipped cre | ||
Directions
Recipe By : Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada 1. Preheat oven to 175øC . In a medium saucepan over low heat melt butter and chocolate. Remove from heat.
2. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth.
3. Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for at least 30 minutes.
4. Serve with ice cream or whipped cream. Author's Notes: I got this recipe from a 1983 calendar. It's tried and true and delicious. It's also very simple to make. I usually double the recipe, since one pie never seems to last long enough. Maybe that makes it a double double chocolate pie. I've made it using chocolate almond liqueur instead of creme de cacao. It came out OK, and had a hint of a nutty flavor in the background.
REC.FOOD.RECIPES
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