WORLD'S BEST CHOCOLATE CHESS PIE
1/2 cup water
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
4 egg yolks plus 1 whole egg
1 1/2 cups sugar
1 unbaked piecrust
Preheat oven to 350 degrees F.
In a small saucepan, bring 1/2 cup water and butter to a boil; whisk in the cocoa powder and combine thoroughly. Allow mixture to cool; then add the vanilla (if you add the vanilla while the mixture is still hot, it will evaporate).
In a mixing bowl, beat the egg yolks and whole egg with the sugar. Combine the cocoa mixture with the egg mixture; pour into the piecrust.
Bake on the lowest rack in the oven, until set, for about 30 to 40 minutes. Watch carefully; if the pie browns too quickly, reduce oven temperature.
Cool completely before serving.
Makes 8 servings
Source: Tim Miser in a Toast to Tillery Park
1/2 cup water
8 tablespoons (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla
4 egg yolks plus 1 whole egg
1 1/2 cups sugar
1 unbaked piecrust
Preheat oven to 350 degrees F.
In a small saucepan, bring 1/2 cup water and butter to a boil; whisk in the cocoa powder and combine thoroughly. Allow mixture to cool; then add the vanilla (if you add the vanilla while the mixture is still hot, it will evaporate).
In a mixing bowl, beat the egg yolks and whole egg with the sugar. Combine the cocoa mixture with the egg mixture; pour into the piecrust.
Bake on the lowest rack in the oven, until set, for about 30 to 40 minutes. Watch carefully; if the pie browns too quickly, reduce oven temperature.
Cool completely before serving.
Makes 8 servings
Source: Tim Miser in a Toast to Tillery Park
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