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Double Chocolate Chess Pie


110 grams butter
60 grams unsweetened chocolate
200 grams sugar
3 eggs; lightly beaten
60 milliliters creme de cacao liqueur
15 grams all-purpose flour
7 1/2 milliliters vanilla extract
1/2 milliliter salt
1 baked pie shell
vanilla ice cream or sweetened whip

1. Preheat oven to 175F . In a medium saucepan over low heat melt butter and chocolate. Remove from heat. 2. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth. 3. Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for at least 30 minutes. 4. Serve with ice cream or whipped cream. Author's Notes: I got this recipe from a 1983 calendar. It's tried and true and delicious. It's also very simple to make. I usually double the recipe, since one pie never seems to last long enough. Maybe that makes it a double double chocolate pie. I've made it using chocolate almond liqueur instead of creme de cacao. It came out OK, and had a hint of a nutty flavor in the background. Difficulty : moderate. Precision : measure the ingredients. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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