Saturday, March 18, 2017

CHOCOLATE VELVET PIE

1 9-inch unbaked pie crust shell

2 (1-oz) squares unsweetened chocolate
1 can (14-oz) sweetened condensed milk
2 well-beaten eggs
1 cup water
2 teaspoons vanilla extract
Whipped cream for topping

Preheat oven to 400 degrees.
Bake pie shell for 15 minutes.

While shell bakes, melt chocolate with the sweetened condensed milk in a heavy saucepan over low heat; remove from heat when chocolate is melted. Allow to cool slightly then whisk in the well beaten eggs. Add water and vanilla; mix well. Pour into the hot pie crust and bake 10 minutes. Reduce oven temperature to 300 degrees and bake another 20 minutes or until the center is set. Cool then chill thoroughly. Top with whipped cream and drizzle with chocolate sauce,if desired. Leftovers should be refrigerated.

Note: File Photo

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