2 c Flour 2 ts Sugar
2 tb Cocoa 1/2 c Butter
1/2 ts Salt 1/4 c Water
CHOCOLATE FRANGELICO PIE
PASTRY:
Cut butter into dry until resembles coarse crumbs. Pour water into
centre and gently bind by hand. Chill 20 min. Roll regularly for one
crust pie.
FILLING:
3 ea eggs
3/4 c sugar
1 pn salt
1 1/2 c hazelnuts, chopped
6 oz chocolate
2 oz Frangelico liqueur
Combine eggs, salt and sugar beating until thick. Add nuts, coarsely
chopped chocolate and liqueur, and fold together. Pur into pie shell
and bake 40 min. at 350, or until set in the centre. Cool
GLAZE:
3 oz. chocolate
3 oz. white chocolate
1/4 c whipping cream
Melt chocloates separately. Add equal amouts of cream to each. Place
in separate pastry bags and pipe in criss-cross pattern over pie.
Yields
6 servings
