Subject: RECIPE: Double chocolate chess pie
From: [email-masked] (Jeff Frontz)
Date: 15 Jul 88 05:35:29 GMT
Newsgroups: alt.gourmand

Copyright (C) 1988 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.

.RH MOD.RECIPES-SOURCE CHOC-PIE-1 D "4 Dec 87" 1988
.RZ "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
chocolate pie.
.IH "1 pie"
.IG "\(12 cup" "butter" "110 g"
.IG "2 oz" "unsweetened chocolate" "60 g"
.IG "1 cup" "sugar" "200 g"
.IG "3" "eggs,"
lightly beaten
.IG "\(14 cup" "creme de cacao liqueur" "60 ml"
.IG "2 Tbsp" "all-purpose flour" "15 g"
.IG "1\(12 tsp" "vanilla extract" "7.5 ml"
.IG "1/8 tsp" "salt" "0.5 ml"
.IG "1" "baked pie shell"
.IG "" "Vanilla ice cream or sweetened whipped cream"
(optional)
.PH
.SK 1
Preheat oven to
.TE 350 175 .
In a medium saucepan over low heat
melt butter and chocolate.  Remove from heat.
.SK 2
Blend in sugar, eggs, liqueur, flour, vanilla and salt.  Beat until
smooth.
.SK 3
Pour into the pie shell.  Bake for 30 to 35 minutes or
until set.  Cool on a wire rack for at least 30 minutes.
.SK 4
Serve with ice cream or whipped cream.
.NX
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.
.SH RATING
.I Difficulty:
moderate.
.I Time:
20 minutes preparation, 1 hour cooking and cooling.
.I Precision:
measure the ingredients.
.WR
Jeff Frontz
University of Waterloo, Waterloo, Ontario, Canada
[email-masked]	{attunix,clyde}!watmath!jhfrontz