I must feel the truth that once I was as close to hell as I am to the chair I am sitting on – even closer. Its darkness, like vapor, had entered my soul and was luring me down. Its views were my views. I was a son of hell (Matt. 23:15), a child of the Devil (John 8:44) and of wrath (Eph. 2:3). I belonged to the viper’s brood (Matt. 3:7), without hope and without God (Eph. 2:12). I must believe that just as a rock climber, having slipped, hangs over the deadly cliff by his fingertips, so I once hung over hell and was a heartbeat away from eternal torment. I say it slowly, eternal torment!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Chicago	Pies	12	Servings

INGREDIENTS

1 3/4	c	Graham cracker crumbs
1/4	c	Sugar
1/2	c	Unsalted butter; melted
1 1/2	c	Milk
6	oz	Unsweetened chocolate; broken into pieces
12	oz	Semisweet chocolate chips
1	c	Light brown sugar; packed
8	oz	Liquid egg substitute
2	ts	Vanilla extract
		Pecans; garnish
		Whipped cream; garnish

INSTRUCTIONS

CRUST
FILLING
1. Prepare crust: Preheat oven to 350 degrees. Combine crumbs, sugar and
butter; mix until crumbs are moistened. Press onto bottom of 10-inch
springform pan. Bake until set, 8 minutes. Cool completely.
2. Heat milk to a boil; keep hot. Combine chocolate and sugar in food
processor. Slowly add hot milk. Blend until smooth, 1 to 2 minutes. Add egg
substitute and vanilla; mix well.
3. Transfer to cooled crust. Chill at least 6 hours or overnight.
4. Arrange pecans around edge and garnish with whipped cream.
Source: Caroline Van Cleave, who serves this pie at Northwestern University
tailgate parties (printed in the Chicago Tribune, September 18, 1996).
Posted to MM-Recipes Digest V3 #259
Date: Sun, 22 Sep 1996 01:10:00 +0000
From: Linda Place <placel@worldnet.att.net>

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