No-crust German Chocolate Pie

  • on November 17, 2008
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Ingrients & Directions

2 oz German chocolate
1/2 c Butter or margarine
1 ts Vanilla
3 Beaten eggs
3/4 c Sugar; (orig 1 cup)
3 tb All-purpose flour
1/4 ts Salt
1 c Chopped walnuts
Whipped cream
Additional chopped nuts for
-garnish; optional

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.

8 Servings

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