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Vienna Chocolate Pie |
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Serves: 8 Print this RecipeDorothy Wagoner - Lufkin, Texas Bake-Off® Contest 11, 1959 As it bakes, the filling in this pie forms three distinct layers, each unique in flavor and color. Serve wedges of the pie with dollops of whipped cream. 1/2 (15-ounce) package refrigerated pie crust (1 crust) FILLING 1 1/2 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon instant coffee granules 1/4 teaspoon cinnamon Dash salt 4 eggs 1/2 cup buttermilk * 1 1/2 teaspoons vanilla extract 1/2 cup margarine or butter, softened 2 ounces unsweetened chocolate, melted 1/4 cup slivered almonds __Dorothy Wagoner ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Prepare pie crust according to package directions for ONE-CRUST FILLED PIE using 9-inch pie pan. Heat oven to 400°F. In medium bowl, combine sugar, flour, instant coffee, cinnamon and salt; mix well. In large bowl, beat eggs at high speed until light in color. Beat in dry ingredients. Add buttermilk, vanilla, margarine and chocolate; mix well. (Filling may look curdled.) Pour into crust-lined pan. Sprinkle with slivered almonds. Bake at 400°F. for 25 to 30 minutes or until center is set and crust is deep golden brown. Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. *TIP: To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus milk to make 1/2 cup. Nutrition Per Serving: Calories 480; Protein 7 g; Carbohydrate 53g; Fat 27g; Sodium 330mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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