Double Chocolate Chess Pie

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter
2 oz	56g	Chocolate - unsweetened
1 cup	198g / 7oz	Sugar
3		Eggs - lightly beaten
1/4 cup	59ml	Crème de cacao liqueur
2 tablespoons	30ml	Flour - (all-purpose)
1 1/2 teaspoons	7.5ml	Vanilla extract
1/8 teaspoon	0.6ml	Salt
1		Pie shell - baked
		Vanilla ice cream or - sweetened whipped

Recipe Instructions

Preheat oven to 350F

In a medium saucepan over low heat, melt butter and chocolate. Remove from heat.

Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth. Pour into the pie shell.

Bake for 30 to 35 minutes or until set. Cool on a wire rack for at least 30 minutes. Serve with ice cream or whipped cream.

NOTES:

* A rich chocolate pie -- 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.

Source:
McCall's May 1997

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