| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Pies/pastri, To post | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 3 | Unsweetened Baking Chocolate Squares | |
| 4 | Eggs, lightly beaten | |
| 3 | tb | Light Corn Syrup |
| 1 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | ts | Vanilla |
| 1 | Unbaked 9" Pie Shell |
INSTRUCTIONS
Melt butter and chocolate together and cool. Beat syrup, sugar, salt, and vanilla into eggs. Add chocolate and butter. Beat until well blended, and pour into unbaked shell. Bake at 350° F. for 25 to 30 minutes until top is crusty and set; mixture will shake like custard. This may be topped with ice cream or whipping. Serves: 6 to 8 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 NOTES : This filling may also be used to make thirty 1 1/2-inch tarts. Recipe by: Mrs. Miller C. Porterfield, Jr. Posted to MC-Recipe Digest V1 #617 by Bill Spalding <[email protected]> on May 23, 1997
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