| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Desserts, Pies & past, Recipes con | 8 | Servings | |
INGREDIENTS
| 2 | oz | Unsweetened baking chocolate |
| 1 | c | Granulated sugar |
| 1 | c | Light corn syrup |
| 3 | tb | Bourbon |
| 1/4 | c | Butter |
| 1 | ts | Vanilla |
| 1 | pn | Salt |
| 3 | Eggs | |
| 1 1/2 | c | Black walnuts |
| 1 | 9-inch pie crust, unbaked | |
| Whipped cream |
INSTRUCTIONS
Preheat oven to 375 degrees. In a medium saucepan, melt chocolate with sugar, corn syrup, bourbon, butter, vanilla, and salt over low heat. Let cool; stir in eggs. Place nuts in pie shell (sprinkle evenly over bottom). Pour chocolate mixture over nuts. Bake for 15 minutes. Reduce heat to 325 degrees and bake 35 to 40 minutes longer--the filling will still be a bit shaky, but deep golden brown. Let cool to room temperature prior to serving. Serve with whipped cream, if desired. Posted to MC-Recipe Digest V1 #343 From: Diane Lamere <dlamere@plantnet.com> Date: Fri, 13 Dec 1996 21:59:10 -0800
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