"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Extreme Chocolate Pie Recipe

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This recipe for Extreme Chocolate Pie, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Stout
Added: Friday, October 30, 2009


1 8 oz. pkg. brownie mix
1 c. sugar
3/4 c. butter
6 oz. unsweetened chocolate, melted and cooled
1 tsp. vanilla
3/4 c. refrigerated or frozen egg product, thawed, or 3/4 c. pasteurized eggs
1 - 1.45 oz. bar dark chocolate, coarsely chopped
1 recipe Chocolate Whipped Cream (optional)

Chocolate Whipped Cream:
1/2 c. whipping cream
1 T. sugar
1 1/2 tsp. unsweetened cocoa powder

Preheat oven to 350 degrees. For crust, prepare brownie mix according to package directions. Spread in the bottom of a greased 9 inch pie plate. Bake 20 to 25 minutes or until wooden toothpick, inserted near center, comes out clean. Cool on wire race.

For filling, in a medium mixing bowl beat sugar and butter with an electric mixer on medium speed about 4 minutes or until fluffy. Stir in melted and cooled chocolate and the vanilla. Gradually add egg product, beating at low speed until combined. Then beat on medium to high speed, scraping sides of bowl about 1 minute or until light and fluffy.

Spread filling over brownie crust. Cover; chill for 4 to 24 hours. Before serving sprinkle with copped chocolate. Serve with Chocolate Whipped Cream.

Chocolate Whipped Cream: In a chilled small bowl, combine 1/2 c. whipping cream, 1 T. sugar and 1 1/2 tsp. unsweetened cocoa powder. Beat with chilled beaters on medium speed until soft peaks form. Makes 1 c. whipped cream.




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