| 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 | t | Vanilla extract |
| Pecans, garnish | ||
| Whipped cream, garnish |
INSTRUCTIONS
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. 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. Transfer to cooled crust. Chill at least 6 hours or overnight. 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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Nutrition (calculated from recipe ingredients)
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Calories: 336
Calories From Fat: 219
Total Fat: 26g
Cholesterol: 93.3mg
Sodium: 48.9mg
Potassium: 190.2mg
Carbohydrates: 28.1g
Fiber: 4g
Sugar: 6g
Protein: 6.5g