---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Fudgy Tennessee Pie
  Categories: Pies, Chocolate
       Yield: 8 servings
  
            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
  
 -----

Plain Text Version of This Recipe for Printing or Saving