Mark's Super Easy & Perfect Chocolate Pie, 5/30/13 - KATV - Breaking News, Weather and Razorback Sports

Mark's Super Easy & Perfect Chocolate Pie, 5/30/13

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Chef Mark Abernathy

Loca Luna & Red Door Restaurants

 

¼  lb. salted butter   (1 stick)

1 ½   large squares of quality unsweetened dark baking chocolate*

1 ¼ cups  granulated sugar 

1 Tablespoon vanilla extract

2 large eggs,  hand beaten

½ cup evaporated milk

1  frozen pie shell, unbaked 

 

Preheat oven to 350 F.

 

In a medium sauce pan, melt butter and slowly add pieces of the chocolate and stir until melted and mixed. Add sugar, vanilla, eggs and milk. Remove the pie shell from the freezer and pierce the bottom, all over, with a fork. Pour in the pie mixture and cook for 30 minutes, or until set.

 

Serve warm with ice cream and fruit…..raspberries work great.

 

Note: You can add spread a few crushed or whole pecans, walnuts or pistachios to the bottom, but you might need to cook a bit longer. 

 

You can substitute squares for 5 oz. semi-sweet real chocolate morsels but you need to cut back a little on the sugar.

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