FRENCH CHOCOLATE PIE|
1 c. (2 sticks) butter (do not
1 1/2 c. sugar (granulated)
3 sq. unsweetened chocolate
2 tsp. vanilla extract
1 (9-inch) baked pie shell,
topping, whipped cream
Cream butter (softened at room temperature) at creaming
speed; gradually add sugar. Add vanilla. Blend in chocolate
which has been melted over hot (not boiling) water and then
cooled. Add eggs one at a time. Beat 5 minutes after each
egg. (You must follow directions. No shortcuts. Four eggs
will be 20 minutes beating time.) Pour into cooked pastry
shell. Chill in refrigerator 2 to 3 hours. Decorate with
whipped cream before serving.
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