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Name: Double Chocolate Chess Pie #1
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 60 ml Creme de cacao liqueur; 1/2 ml Salt; 200 Grams sugar; 60 Grams unsweetened chocolate; 3 Eggs lightly beaten; 7 1/2 ml Vanilla extract; Vanilla ice cream or; 15 Grams all-purpose flour; 1 Baked pie shell; 110 Grams butter

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INGREDIENTS

60 ml Creme de cacao liqueur
1/2 ml Salt
200 Grams sugar
60 Grams unsweetened chocolate
3 Eggs ; lightly beaten
7 1/2 ml Vanilla extract
Vanilla ice cream or
15 Grams all-purpose flour
1 Baked pie shell
110 Grams butter

Servings

INSTRUCTIONS

Recipe By : Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada 1. Preheat oven to 175 ?C . 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. Authors Notes: I got this recipe from a 1983 calendar. Its tried and true and delicious. Its 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. Ive 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. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Double Chocolate Chess Pie #1

60 ml Creme de cacao liqueur 
1/2 ml Salt 
200  Grams sugar 
60  Grams unsweetened chocolate 
3  Eggs lightly beaten
7 1/2 ml Vanilla extract 
  Vanilla ice cream or 
15  Grams all-purpose flour 
1  Baked pie shell 
110  Grams butter

Recipe By : Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada    1. Preheat oven to 175 ?C . 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. Authors Notes: I got this recipe  from a 1983 calendar. Its tried and true and delicious. Its 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. Ive  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.    REC.FOOD.RECIPES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 8 Servings

Calories: 264
Calories from Fat: 154 (58%)

Amt Per Serving		% DV

	Total Fat 17.1g	23 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 7.6g
	Polyunsanturated Fat 2.2g
Cholesterol 396.6mg		122 %
Sodium 227.6mg		8 %
Potassium 153mg		4 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 13.1g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 264

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