| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Chocolate, Pies & past |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 4 |
tb |
Cornstarch |
| 2 |
|
Eggs; lightly beaten |
| 1 |
|
Stick butter; melted and cooled |
| 1 |
ts |
Vanilla |
| 6 |
oz |
Semi-sweet chocolate chips |
| 1 |
c |
Finely chopped pecans |
| 1 |
|
9" unbaked pie shell -Derby Whipped Cream— |
| 1/2 |
c |
Heavy cream |
| 2 |
tb |
Confectioner's sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Bourbon |
INSTRUCTIONS
Combine sugar and cornstarch in a medium bowl; beat in eggs. Mix in butter,
vanilla, chocolate chips and pecans. Pour into pie shell. Bake at 350F for
40 minutes or until puffy and lightly browned. Cool completely. Top each
slice with Derby Whipped Cream.
Derby Whipped Cream: Beat 1/2 cup heavy cream with 2 T. confectioner's
sugar till soft peaks form. Add 1/2 t. vanilla, 1 T bourbon and beat until
stiff.
Recipe by: Redbook May 1980 Posted to TNT - Prodigy's Recipe Exchange
Newsletter by Nancy Pallotta <nancee@neo.lrun.com> on Aug 30, 1997
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