| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hawaiian | 1 | Servings | |
INGREDIENTS
| 1 | Stick of butter | |
| 1 | c | Sugar |
| 4 | oz | Hawaiian Vintage Chocolate; melted |
| 4 | Beaten eggs | |
| 1 | ts | Vanilla |
| 1 1/2 | tb | Yellow cornmeal |
| 1 | Unbaked 9 inch pie shell | |
| 1 | Recipe Spiced Cream; recipe follows | |
| 1 | qt | Heavy cream |
| 1/4 | c | Granulated sugar |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Freshly grated nutmeg |
INSTRUCTIONS
SPICED CREAM EMERIL LIVE SHOW #EMIB08, DECADENT CHOCOLATE Preheat the oven to 325 degrees F. In a saucepan, melt the butter. In a mixing bowl, whisk the melted butter and sugar together. Add the melted chocolate and whisk until smooth. Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie shell. Bake for 1 hour. Remove from the oven and allow to rest for 30 minutes before slicing. Serve with Spiced Cream Yield: 8 servings Spiced cream: Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Yield: 4 cups Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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