Double Chocolate Chess Pie Recipe
1/2 cup butter
2 oz chocolate, unsweetened
1 cup sugar
3 eggs, lightly beaten
1/4 cup creme de cacao liqueur
2 tbsp flour (all-purpose)
1 1/2 tsp vanilla extract
1/8 tsp salt
1 pie shell, baked
1 vanilla ice cream or sweetened whip, ped cream (
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.
* 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
: Copyright (C) 1986 USENET Community Trust
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Double Chocolate Chess Pie Recipe from the Recipes 4U Cookbook
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