FryBoy
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All I can say about this one is OINK!
Chocolate-Butterscotch Pie
2 ounces (2 squares) unsweetened chocolate
6 tablespoons (¾ stick) butter, softened
1½ cups firmly packed light brown sugar
3 large eggs, separated
1 13-ounce can evaporated milk
1 teaspoon pure vanilla extract
1 unbaked 9-inch pie shell
6 tablespoons sugar, divided
1. Preheat oven to 325 degrees.
2. Melt the chocolate and set aside to cool.
3. Cream the butter and brown sugar until fluffy
4. Add the egg yolks and beat until well incorporated.
5. Add chocolate, milk, and vanilla, and stir until well blended and light.
6. Pour batter into pie shell.
7. Bake until set, about 50 minutes.
8. Cool the pie completely on a rack.
9. In a clean bowl, beat the egg whites until firm peaks form.
10. Gradually add 5 tablespoons of the sugar, beating steadily until stiff.
11. Spread the meringue over the pie, sealing the edges completely.
12. Sprinkle the remaining tablespoon of sugar over the top.
13. Bake until the meringue is slightly browned, about 10 minutes.
14. Cool the pie on a rack and serve at room temperature.
From The Glory of Southern Cooking by James Villas
Chocolate-Butterscotch Pie
2 ounces (2 squares) unsweetened chocolate
6 tablespoons (¾ stick) butter, softened
1½ cups firmly packed light brown sugar
3 large eggs, separated
1 13-ounce can evaporated milk
1 teaspoon pure vanilla extract
1 unbaked 9-inch pie shell
6 tablespoons sugar, divided
1. Preheat oven to 325 degrees.
2. Melt the chocolate and set aside to cool.
3. Cream the butter and brown sugar until fluffy
4. Add the egg yolks and beat until well incorporated.
5. Add chocolate, milk, and vanilla, and stir until well blended and light.
6. Pour batter into pie shell.
7. Bake until set, about 50 minutes.
8. Cool the pie completely on a rack.
9. In a clean bowl, beat the egg whites until firm peaks form.
10. Gradually add 5 tablespoons of the sugar, beating steadily until stiff.
11. Spread the meringue over the pie, sealing the edges completely.
12. Sprinkle the remaining tablespoon of sugar over the top.
13. Bake until the meringue is slightly browned, about 10 minutes.
14. Cool the pie on a rack and serve at room temperature.
From The Glory of Southern Cooking by James Villas
