Homemade Recipes

Ingredients:

Chocolate Pat-in-Pan Pie Crust

3/4 cup butter or margarine, softened

1/3 cup sugar

1/4 cup unsweetened baking cocoa

1 1/4 cups Gold Medal® all-purpose flour

1/4 cup finely chopped nuts

Filling:

1/4 cup butter or margarine

3 oz unsweetened baking chocolate

1 cup sugar

2 tablespoons cornstarch

3 eggs

1 teaspoon vanilla

1 cup whipping cream

Garnish, if desired

Whipped cream:

Sliced almonds, toasted

Directions:

1 Heat oven to 325°F. In large bowl, beat 3/4 cup butter and 1/3 cup sugar with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of 9 1/2-inch deep-dish glass pie plate or 10-inch regular glass pie plate. Sprinkle with chopped nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely, about 45 minutes.

2 In 2-quart saucepan, melt 1/4 cup butter and the chocolate over low heat, stirring occasionally; remove from heat. In small bowl, mix 1 cup sugar and the cornstarch with wire whisk; stir into chocolate mixture.

3 In small bowl, beat eggs with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.

4 In medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover; freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream; sprinkle with almonds. Store covered in freezer.