1/2 c Butter
2 oz Chocolate, unsweetened
1 c Sugar
3 Eggs, lightly beaten
1/4 c Creme de cacao liqueur
2 tb Flour (all-purpose)
1 1/2 ts Vanilla extract
1/8 ts Salt
1 Pie shell, baked
Vanilla ice cream or
-sweetened whipped cream
-(optional)
Preheat oven to 350 degrees F. In a medium saucepan over low heat, melt
butter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur,
flour, vanilla and salt. Beat until smooth. Pour into the pie shell. Bake
for 30 to 35 minutes or until set. Cool on a wire rack for at least 30
minutes. Serve with ice cream or whipped cream.
NOTES:
* A rich chocolate pie — I got this recipe from 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. 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.
: Difficulty: moderate.
: Time: 20 minutes preparation, 1 hour cooking and cooling.
: Precision: measure the ingredients.
: Jeff Frontz
: University of Waterloo, Waterloo, Ontario, Canada
: jhfrontz@violet.waterloo.edu
{attunix,clyde}!watmath!jhfrontz
:
Yields
1 Pie