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Vienna Chocolate Pie
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This recipe was a 1959 winner in the Pillsbury Grand National Bake-Off.
As it bakes, the filling in this pie forms 3 distinct layers, each unique in flavor and color. serve wedges of the pie with whipping cream.
Filling:
1-1/2 cups sugar
3 tbl. flour
3/4 tsp. instant coffee granules
1/4 tsp. cinnamon
dash salt
4 eggs
1/2 cup buttermilk
1-1/2 tsp. vanilla
1/2 cup butter, softened
2 oz. unsweetened chocolate, melted
1/4 cup slivered almonds
Preheat oven to 400 *.
In a medium bowl, combine sugar, flour, instant coffee, cinnamon and salt; mix well.
In a large bowl beat eggs at high speed until light in color. Beat in dry ingredients. Add buttermilk, vanilla, butter and chocolate; mix well. (Filling may look curdled.) Pour into crust lined pan. Sprinkle with slivered almonds.
Bake for 25-30 minutes or until center is set. Cover edges of crust with foil during the last 10-15 minutes of baking to prevent over browning.
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