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
