110 Grams butter
60 Grams unsweetened chocolate
200 Grams sugar
3 Eggs; lightly beaten
60 ml Creme de cacao liqueur
15 Grams all-purpose flour
7 1/2 ml Vanilla extract
1/2 ml Salt
1 Baked pie shell
Vanilla ice cream or
-sweetened whipped cre
Recipe By : Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada
1. Preheat oven to 175 C . In 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.
4. Serve with ice cream or whipped cream. Author’s Notes: 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings