Yield: 1 Servings
|4 tablespoons||Butter, softened|
|3 ounces||Cream cheese, softened|
|¼ pounds||Butter, melted|
|1 cup||Semi-sweet choco chips|
|1 cup||Nuts, chopped|
|1 tablespoon||Bourbon -OR- 1 tsp. vanilla|
Cream 4 Tbls. butter and cheese. Add 1 cup flour. Roll in waxed paper and chill 1 hour. Roll dough out and fit into 9-inch pie pan. Beat eggs until frothy in food processor or blender. Add melted butter and ⅓ cup flour with other ingredients. Process until chocolate is very coasrely chopped. (Do not over process.) Pour into pie shell and bake at 325 degrees for 45-60 minutes, or until the center rises and the pastry is tan. Serve topped with whipped cream.
To make miniature tarts: Cream ¼ pound butter with 6 oz cream cheese then blend in 2 cups flour. Chill in waxed paper for 1 hour.
Press 1-inch balls into tiny muffin tins. Using the same filling you make for the pie, fill the tins ⅔ full. Bake at 325 degrees for 25-35 minutes, or until centers rise and pastry is tan. Servings: 48 tarts.