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| 1 |
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Pie Crust, graham cracker |
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| 3 oz |
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Unsweetened chocolate |
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| 3/4 cup |
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Butter, softened |
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| 1 cup |
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Sugar |
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| 1/2 tsp |
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Vanilla, or mint |
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| 3 lg |
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Eggs |
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| 1/2 cup |
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Sweetened whipped cream |
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Chocolate curls |
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| 1 |
Prepare pie crust as directed in a glass pie plate. Cool. |
| 2 |
In 1-quart saucepan, melt chocolate over low heat; cool.) Try adding sugar to chocolate while still warm to dissolve, so not so gritty.) In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended |
| 3 |
Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie. |
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| Recipe Source |
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Author: Howard Haines |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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