Yield: 8 Servings
|3 \N||Squares (1-oz) unsweetened chocolate|
|3 tablespoons||Light corn syrup|
|1 teaspoon||Pure vanilla extract|
|\N \N||Vanilla ice cream (optional)|
|\N \N||Pastry for 1 9-inch pie|
Date: Tue, 27 Feb 96 19:43:00 -0600 From: phillip.waters@... (PHILLIP WATERS) 1. Preheat the oven to 350 degrees.
2. Line a 9" pie plate with the pastry.
3. Combine the butter and chocolate in a saucepan. Heat gently, stirring often, until melted and blended.
4. Beat the eggs until light and frothy. Stir in the corn syrup, sugar, and vanilla. Pour in the chocolate mixture, stirring.
5. Pour the filling into the prepared pie plate. Bake 35 to 40 minutes, or until the top is slightly crunchy and the filling is set. Do not overcook.
The filling should remain soft inside. 6. This is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold.
From Craig Claiborne's "Southern Cooking" posted by Bud Cloyd From: Bud Cloyd Date: 07 Jan 94 MM-RECIPES@...
MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .