PieSusan
Tortes Are Us
Baked Chocolate Pie
This recipe was shared at a Passover Institute at a Temple that has since merged with another one. It the recipe of Shoshana Herman (who was married to my childhood Rabbi who has since died of cancer) and she has given me permission to share it on many occasions. My mom use to make this as a bar cookie because it was so rich.
Crust Ingredients:
¼ cup margarine that is kosher for Passover or sweet butter
¼ cup sugar
1 cup finely ground walnuts
1 Tablespoon potato flour
Filling Ingredients:
½ cup margarine that is kosher for Passover or sweet butter
1 cup sugar
3 eggs
2 oz. Unsweetened chocolate, melted
1/3 cup matzoh cake flour, sifted
pinch of salt
½ teaspoon baking powder (delete during Passover)
Crust: Mix all ingredients and press into 10” pie plate, bottom and sides. Or other pan.
Filling: Beat margarine and sugar well. Add eggs one-by-one. Blend in melted chocolate and dry ingredients. Pour mixture into unbaked crust. Bake at 325 degrees for 40 minutes. Filling is not completely dry inside when done. Serve with whipped cream or non-dairy whipped cream.
(If using pareve kosher for Passover margarine, you can serve this pie with non-dairy whipped cream after any meal; if using butter and real whipped cream, it can be served only at a dairy meal.)
This recipe was shared at a Passover Institute at a Temple that has since merged with another one. It the recipe of Shoshana Herman (who was married to my childhood Rabbi who has since died of cancer) and she has given me permission to share it on many occasions. My mom use to make this as a bar cookie because it was so rich.
Crust Ingredients:
¼ cup margarine that is kosher for Passover or sweet butter
¼ cup sugar
1 cup finely ground walnuts
1 Tablespoon potato flour
Filling Ingredients:
½ cup margarine that is kosher for Passover or sweet butter
1 cup sugar
3 eggs
2 oz. Unsweetened chocolate, melted
1/3 cup matzoh cake flour, sifted
pinch of salt
½ teaspoon baking powder (delete during Passover)
Crust: Mix all ingredients and press into 10” pie plate, bottom and sides. Or other pan.
Filling: Beat margarine and sugar well. Add eggs one-by-one. Blend in melted chocolate and dry ingredients. Pour mixture into unbaked crust. Bake at 325 degrees for 40 minutes. Filling is not completely dry inside when done. Serve with whipped cream or non-dairy whipped cream.
(If using pareve kosher for Passover margarine, you can serve this pie with non-dairy whipped cream after any meal; if using butter and real whipped cream, it can be served only at a dairy meal.)
