- Cooking Time: 25
- Servings: 8
- Preparation Time: 15
- 1 (9") pie crust, unbaked
- 2 squares (2 oz.) semi-sweet baking chocolate
- 1 stick butter
- 1 c. sugar
- 2 eggs, beaten
- Preheat oven to 375 degrees. Melt chocolate and butter together in a heavy saucepan over low heat (don't melt this too fast or it will ruin the chocolate). Remove from heat and add the sugar, then the tempered eggs; beat well with a fork or wire whisk. The mixture will start to look real "glossy" and shiny then you'll know it's time to pour it into the pie crust. Bake for 25 minutes. Remove from the oven and watch it drop.
NotesI guess there are just some recipes that are in your family and you just don't know who came up with it and that's how this one is. I can't even tell you how old it is but I know it's a family favorite and a crowd pleaser too. I don't just make one at a time, I make them in pairs!!! I've never had any leftovers. I remember the first time I made this pie. I pulled it out of the oven and it was the most beautiful thing!!!! Oh my goodness, it must have been 3 inches higher than the crust and just as wonderful to smell of. I sat it on the counter and went to get my husband for him to see my newest creation. Well, by the time we got back to the kitchen, it had sank all the way down into the pie crust. I was devistated. I had no idea this pie had the "souffle" effect when being cooled. We tasted the pie and it was out of this world delicious. I later found out that it was suppose to "settle" that way. Can you imagine how ignorant I felt. My own families recipe and I didn't even know how to make it. Ever since then, it has become quite a show to watch the pie drop after baking... We still get a good laugh out of it!!!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Passover Cookbook for Jewish Celiacs at Pesah
Cooking On The Weekends - For The Love of Food!
Holidays = Desserts = HappinessSee More
Hot Artichoke Dip
Lemon Streusel MuffinsSee More