| 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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