Thursday, September 27, 2012

Thursday's Southern Recipe

From my cousin...


Connie Emmons

In top of double boiler or over low heat, melt:
1 Stick Butter (1/2 Cup)
3 Squares Unsweetened Baking Chocolate

Meanwhile, place in mixing bowl and beat until light:
4 Eggs

Beat into the eggs:
3 Tablespoons White Karo Syrup
1 ½ Cups Sugar
¼ Teaspoon Salt
1 Teaspoon Vanilla

Now, add the chocolate mixture (slightly cooled). Mix thoroughly and pour into an uncooked 9-inch, pastry-lined pie pan. Bake at 325 degrees for 30 to 45 minutes (depending on your oven), or until top is sort of crusty and filling is set but still somewhat soft inside, DO NOT over bake. Pie should shake like custard so it will not be too stiff when cool. This may be served plain; however, is best served with a topping of vanilla ice cream.

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