| 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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