| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies &, Pastries |
8 |
Servings |
INGREDIENTS
| 4 |
|
Whole eggs |
| 2 |
c |
Sugar |
| 4 |
tb |
Butter; melted |
| 8 |
oz |
Chocolate; squares |
|
|
Salt; pinch |
| 1/2 |
ts |
Lemon juice |
| 1 |
c |
Pecans |
INSTRUCTIONS
Pastry for a one-crust pie.
1. Make the pastry, roll it out, and use it to line a 9" pie pan.
2. Beat the eggs well, add the sugar, and continue to beat until light and
creamy. Add the melted butter and the chocolate. Stir in the salt and lemon
juice. Add the pecans and pour the filling into the unbaked pei shell.
3. Bake in a 375 deg F oven for 30 minutes, or until set.
Serving Ideas : Serve warm with whipped cream
NOTES : Big Chocolate Cookbook........Gertrude Parke
Recipe by: Suzy-Q Lewis
Posted to Bakery-Shoppe Digest V1 #488 by "hlewis@cci-29palms.com"
<hlewis@cci-29palms.com> on Jan 4, 1998
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