| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Belgian |
Desserts, Ethnic, Pies, Chocolate |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chocolate* |
| 2 |
c |
Heavy whipping cream |
| 1 |
c |
Half and half |
| 10 |
|
Egg yolks; lightly beaten |
|
|
Graham Cracker Crust |
INSTRUCTIONS
1-1 1/2 cs whipped cream 2-4 T slivered chocolate * dark bittersweet
Belgian chocolate or semisweet chocolate ~~Place chocolate, whipping cream
and half and half in double boiler.Cook over medium heat until chocolate is
melted and mixture is hot,stirring occasionally.Remove from heat and beat
in egg yolks,1 at a time,stirring constantly and being careful not to
curdle,until mixture is shiny and thickened.Cool slightly. ~~Pour mixture
into prepared Graham Cracker Creust.Cool,then refrigerate overnight.Dollop
with whipped crean and sprinkle with slivered chocolate.Makes 12 servings.
~~S Suggestion:Enjoy with an ice cold glass of whole milk.Indulge
yourself.A good cup of coffee is good with this too. This is a very rich
pie. Enjoy! Totally yours, S
Posted to MC-Recipe Digest V1 #923 by "Christopher E. Eaves"
<cea260@airmail.net> on Nov 25, 97
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