1/2 c Butter
2 oz Unsweetened chocolate
1 c Sugar
3 Eggs; slightly beaten
1/4 c Creme de Cacao
2 tb All-purpose flour
1 1/2 ts Vanilla extract
1/8 ts Salt
1 Pie shell; baked
1/4 c Chocolate chips
From: “Alan Jackson” ajackson@nettap.com
Date: Mon, 6 May 1996 22:06:25 +0000
Recipe by: Jeff Frontz
1. Preheat oven to 350 F. ln a medium saucepan over low heat melt butter
and chocolate. Remove from heat.
2. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until
smooth.
3. Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool on
a wire rack for at least 30 minutes. While still hot, spread the chocolate
morsels on top (addition by AKJ).
4. Serve with ice cream or whipped cream. I’ve made it using chocolate
almond liqueur instead of creme de cacao. It came out OK, and had a hint of
a nutty flavor in the background.
I got this recipe firom a 1983 calendar. It’s tried and true and delicious.
It’s also very simple to make. I usually double the recipe, since one pie
never seems to last long enough. Maybe that makes it a double double
chocolate pie.
Contributor Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada
jhfiontz@iolet.waterloo.edu atb@ clyde!watma@lj Path: decwrl!recipes
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