1 (9-inch) unbaked pie shell
2 (1-oz each) squares unsweetened chocolate
1/4 cup butter
1 can (14-oz) sweetened condensed milk
1/4 cup water
2 eggs, well beaten
1/4 cup coffee-flavored liqueur
1 tsp vanilla
dash of salt
1 cup walnuts, toasted and chopped
Whipped cream for garnish
Chocolate curls for garnish, if desired
Preheat oven to 350 degrees.
In a medium saucepan over low heat, melt the chocolate with the butter. Stir in the milk, water, and eggs; mix well. Remove from heat.
Stir the liqueur, vanilla, and salt into the chocolate mixture; pour into the pie shell that has been fitted into a tart pan. Sprinkle the walnuts over the top.
Bake at 350 degrees for 40 to 45 minutes or until the center is set.
Cool on a wire rack.
Garnish with whipped cream and chocolate curls, if desired, before serving.
Serve warm or chilled - good either way!
1/4 cup butter
1 can (14-oz) sweetened condensed milk
1/4 cup water
2 eggs, well beaten
1/4 cup coffee-flavored liqueur
1 tsp vanilla
dash of salt
1 cup walnuts, toasted and chopped
Whipped cream for garnish
Chocolate curls for garnish, if desired
Preheat oven to 350 degrees.
In a medium saucepan over low heat, melt the chocolate with the butter. Stir in the milk, water, and eggs; mix well. Remove from heat.
Stir the liqueur, vanilla, and salt into the chocolate mixture; pour into the pie shell that has been fitted into a tart pan. Sprinkle the walnuts over the top.
Bake at 350 degrees for 40 to 45 minutes or until the center is set.
Cool on a wire rack.
Garnish with whipped cream and chocolate curls, if desired, before serving.
Serve warm or chilled - good either way!
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