No-crust german chocolate pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | German chocolate |
| ½ | cup | Butter or margarine |
| 1 | teaspoon | Vanilla |
| 3 | Beaten eggs | |
| ¾ | cup | Sugar; (orig 1 cup) |
| 3 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Chopped walnuts |
| Whipped cream | ||
| Additional chopped nuts for garnish; optional | ||
Directions
In a saucepan, melt chocolate and butter or margarine over low heat; remove from heat. Stir in vanilla; cool.
Lightly grease and flour a 9" pie plate. Preheat oven to 350F.
In a small mixer bowl, combine eggs, sugar, flour, and salt. Beat with electric mixer just till blended; DO NOT OVERBEAT. Fold in cooled chocolate mixture; fold in the 1 cup nuts. Pour into prepared pie plate.
Bake at 350F for 1 hour or till knife inserted just off-center comes out clean. Refrigerate the pie overnight before serving. To serve, dollop it with whipped cream and garnish with additional chopped walnuts, if desired.
Recipe By : BH&G (adapted from) Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 08:53:03 +0100 From: Kaye Sykes <Sykes.Kaye@...> NOTES : Rich and yummy.