DOUBLE CHOCOLATE CHESS PIE
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
- 1/2 cup butter
- 2 oz unsweetened chocolate
- 1 cup sugar
- 3 eggs,
- 1/4 cup creme de cacao liqueur
- 2 Tbsp all-purpose flour
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 baked pie shell
- Vanilla ice cream or sweetened whipped cream
Preheat oven to
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
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.
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.
20 minutes preparation, 1 hour cooking and cooling.
measure the ingredients.
University of Waterloo, Waterloo, Ontario, Canada
Recipe last modified: 4 Dec 87
From: email@example.com (Jeff Frontz)
Subject: RECIPE: Double chocolate chess pie
Date: 15 Jul 88 05:35:29 GMT
Organization: University of Waterloo, Ontario, Canada
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