| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 |
|
9-inch pie crust; unbaked |
| 1/2 |
c |
Unsalted butter |
| 1/4 |
c |
Sugar; (+ 2 Tbsp.) |
| 1/4 |
c |
Firmly packed light brown sugar, (+ 2 Tbsp.) |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Plus 2 tablespoons unbleached all-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 6 |
oz |
Bittersweet chocolate; melted |
| 1 |
c |
Chopped walnuts or pecans |
INSTRUCTIONS
Preheat oven to 350°. Cream butter and sugars together until light and
fluffy. Beat in egg and vanilla. Sift flour, salt and baking soda; beat
into creamed mixture. Beat in chocolate. Stir in nuts. Pour into pie crust;
bake for 40 to 45 minutes, until puffed and set on edges. Pie should be set
but not hard in middle; it should feel like a quiche. Cool on wire rack
before slicing. Serves 8.
Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook
Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net> on Aug 15,
1997
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