Yield: 8 servings
|3 ounces||(Squares) unsweetened choc.|
|3 tablespoons||Light corn syrup|
|1 teaspoon||Pure vanilla extract|
|\N \N||Vanilla ice cream (opt)|
You'll also need pastry for a 9" pie. Preheat the oven to 350F. Line a 9" pie plate with the pastry. Combine the butter and chocolate in a saucepan. Heat gently, stirring often, until melted and blended. Beat the eggs until light and frothy. Stir in the corn syrup, sugar and vanilla. Pour in the chocolate mixture, stirring. Pour the filling into the prepared pie plate. Bake 35-40 minutes until the top is slightly crunchy and the filling is set. Do not overcook. The filling should remain soft inside. This is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold.
Posted on Fido Cooking 4-1-94 by Marianne Riolo-Minahan Submitted By NANCY COLEMAN On 05-21-95