Pastry for single-crust pie 1/2 c Butter
3 oz Unsweetened chocolate
4 Eggs
1 1/2 c Sugar
3 tb Light corn syrup
1 ts Vanilla
1/4 ts Salt
Ice cream 1. Line 9″ pie plate with pastry. Flute edge. Line
with double thickness of foil. Bake at 450 for 8 minutes. Remove foil. Bake 4 – 5 minutes more till crust is set & dry. When crust is done, reduce oven to 350. Set crust aside. 2. In heavy saucepan, melt butter & chocolate together
over low heat, stirring frequently. Remove from heat & cool slightly. 3. Meanwhile, in large mixing bowl, beat eggs with
electric mixer on medium speed for 4 – 5 minutes till thick & light-colored. Beat in sugar, corn syrup, vanilla & salt. Then, beat in chocolate mix. 4. Pour mix into partially baked pastry. Bake 350 for
35 minutes (center will still be soft). Do Not Overbake!.
Cool. Serve cool or wamr with ice cream Serves 8. NOTE: For a brownie sundae, serve pie with your choice of toppers to spoon & sprinkle over the ice cream. From Midwest Living, Oct. ’94 submitted by Mary Belding of Champaign, IL. When only 5 years old in 1962, Mary was on an ancestry-hunting trip with her mother, grandmother, 2 aunts & a cousin, through Missouri, Tennessee & Kentucky. They discovered this fudgy, brownie-like pie recipe on a paper placemat at a restaurant in Nashville, TN Kim Clegg —–