This is one of those easy recipes that is sinful. Fudgy, rich, and decadent. This recipe suggest a raspberry sauce as a desired topping and I know that would be wonderful. But the night I made this I didn't have any raspberries so I made a chocolate sauce topping and served it with too much whipping cream. :)
This is the recipe.....enjoy! xo
1/2 cup butter
2 (1 ounce) unsweetened chocolate squares
2 large eggs
1 cup sugar
1/2 cup flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup chopped pecans, roasted
Melt butter and unsweetened chocolate squares in a small saucepan over low heat, stirring constantly; removed from heat.
Beat eggs at medium speed with a mixer 2 minutes. Gradually add 1 cup sugar, beating until blended. Gradually add chocolate mixture, flour, vanilla, and salt, beating until blended. Stir in 2/3 cup chopped pecans.
Pour mixture into lightly greased 9 inch pie plate.
Bake at 350 degrees for 20 to 25 minutes or until center is firm. Serve pie warm with Raspberry or Chocolate sauce and any other desired toppings.
Raspberry Sauce
3 tablespoons pure maple syrup
2 tablespoons sugar
1 (16 ounce) package frozen raspberries (do not thaw)
Cook syrup and sugar in a saucepan over medium heat, stirring constantly until sugar dissolves. Add raspberries and cook, stirring constantly 10 minutes or until thickened. Pour mixture through fine wire mesh strainer and press with back of spoon against sides of strainer to squeeze out sauce, discarding solids. Yield: 1 cup
Chocolate Sauce
1/4 cup plus 2 tablespoons sugar
1 (5 ounce) can evaporated milk
3/4 cup semisweet chocolate morsels
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract
Combine sugar, evaporated milk, and chocolate morsels in a small saucepan. Cook over medium heat, stirring until chocolate melts and mixture boils. Remove from heat, and stir in butter and vanilla. Yield: 1 cup
No comments:
Post a Comment