Fudgy Tennessee Pie
Yield
8 servingsPrep
30 minCook
50 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
enough for single pie crust |
* |
| ½ | cup |
butter
|
|
| 3 | ounces |
unsweetened chocolate
|
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| 3 | tablespoons |
light corn syrup
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 8 | x |
ice cream
servings |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
enough for single pie crust |
* |
| 118 | ml |
butter
|
|
| 86.7 | ml/g |
unsweetened chocolate
|
|
| 4 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 45 | ml |
light corn syrup
|
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 8 | x |
ice cream
servings |
*
|
Directions
- Line 9 inch pie plate with pastry. Flute edge. Line with double thickness of foil.
Bake at 450 for 8 minutes.
Remove foil.
Bake 4 to 5 minutes more until crust is set and dry.
When crust is done, reduce oven to 350℉ (180℃). Set crust aside.
- In heavy saucepan, melt butter and chocolate together Remove from heat and cool slightly.
- Meanwhile, in large mixing bowl, beat eggs with electric mixer on medium speed for 4 to 5 minutes, or until thick and light- colored. Beat in sugar, corn syrup, vanilla and salt. Then, beat in chocolate mix.
- Pour mix into partially baked pastry. Bake 350℉ (180℃) for 35 minutes (center will still be soft). Do Not Overbake!. Cool. Serve cool or warm with ice cream.
