| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Pies |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter, softened |
| 3 |
oz |
Cream cheese, softened |
| 1 |
c |
Flour |
| 2 |
|
Eggs |
| 1/4 |
lb |
Butter, melted |
| 1/3 |
c |
Flour |
| 1/8 |
ts |
Salt |
| 1 |
c |
Semi-sweet choco chips |
| 1 |
c |
Nuts, chopped |
| 1 |
c |
Sugar |
| 1 |
tb |
Bourbon -OR- 1 tsp. vanilla |
INSTRUCTIONS
Cream 4 Tbls. butter and cheese. Add 1 cup flour. Roll in waxed paper
and chill 1 hour. Roll dough out and fit into 9-inch pie pan. Beat
eggs until frothy in food processor or blender. Add melted butter and
1/3 cup flour with other ingredients. Process until chocolate is very
coasrely chopped. (Do not over process.) Pour into pie shell and bake
at 325 degrees for 45-60 minutes, or until the center rises and the
pastry is tan. Serve topped with whipped cream.
To make miniature tarts: Cream 1/4 pound butter with 6 oz cream
cheese then blend in 2 cups flour. Chill in waxed paper for 1 hour.
Press 1-inch balls into tiny muffin tins. Using the same filling you
make for the pie, fill the tins 2/3 full. Bake at 325 degrees for
25-35 minutes, or until centers rise and pastry is tan. Servings: 48
tarts.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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