CRUST:
1 Pillsbury Refrigerated pie crust (from 15-oz. pkg.)
FILLING:
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar
1/2 tsp. vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed
TOPPING:
1/2 cup sweetened whipped cream
Chocolate curls, if desired
Instructions:
1. Heat oven to 450. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
2. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Add cooled chocolate and vanilla; blend well.
3. Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls.
Store in refrigerator.
Recipe Fact
Mrs. Kendall E. Cooper of Silver Spring, Maryland, brought this ultra-rich chocolate pie to the 3rd Bake-Off Contest. Her original recipe included raw eggs, but this updated, safer version calls for pasteurized eggs or egg product.
Source: Pillsbury Classic Cookbooks (#219)
The Best From 50 Years of Bake-Off Contests, May 1999
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