Yield: 8 servings
|4 tablespoons||Butter; softened|
|¾ cup||Brown sugar; packed|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Orange zest; grated|
|3 ounces||Bittersweet chocolate cut in 1/2-inch bits|
|½ cup||White chocolate chunks 1/2-inch pieces|
|⅔ cup||Pecans; chopped|
|1 \N||Stick pie crust mix,|
|\N \N||1/2 of an 11 oz package|
|\N \N||Whipped cream|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:50
1. Preheat oven to 325°F. In a medium bowl, beat together butter and brown sugar with an electric mixer on medium until creamy. Beat in eggs, vanilla, and orange zest until well blended; mixture may look slightly curdled. Stir in bittersweet and white chocolate chunks and pecans. Crumble pie-crust mix on top, stirring with a fork until well blended.
2. Turn into a greased 9-inch pie plate. Bake 35 mins, or until set.
Let pie cool before serving, topped with whipped cream.
NOTES : Crustless pie, made with bittersweet and white chocolate, can be
made in a jiffy for a unique dessert that will impress any guests.