| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | November 19 | 1 | servings | |
INGREDIENTS
| 4 | oz | Bittersweet; (not unsweetened) or |
| ; semisweet | ||
| ; chocolate, chopped | ||
| 3 | tb | Unsalted butter |
| 1 1/4 | c | Dark corn syrup |
| 3/4 | c | Sugar |
| 4 | lg | Eggs |
| 2 | ts | Vanilla extract |
| 3/4 | ts | Almond extract |
| 1 | pn | Salt |
| 3 | c | Sliced almonds; toasted |
| 1 | Cinnamon Pastry Crust; chilled |
INSTRUCTIONS
Position rack in center of oven and preheat to 350F. Stir bittersweet chocolate and unsalted butter in large metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water. Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla extract, almond extract and salt. Stir in toasted almonds. Pour filling into prepared crust. Bake pie until filling is set around edges but moves slightly in center when pie is gently shaken and crust is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour. Transfer pie to rack and cool slightly. Serve warm or at room temperature. Makes 8 servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 4883 Calories (kcal); 281g Total Fat; (48% calories from fat); 111g Protein; 549g Carbohydrate; 841mg Cholesterol; 1040mg Sodium Food Exchanges: 5 Grain(Starch); 13 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 48 1/2 Fat; 30 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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