-==== REZKONV-Recipe – RezkonvSuite v1.1
1 9-inch Baked Pie Shell
1 cup Sugar
3/4 cup Margarine or butter, softened
3 Squares (1 ounce each) unsweetened chocolate, melted and cooled
1 1/2 teasp. Instant coffee
1/4 teaspoon cream of tartar
1 1/2 teasp. Vanilla
1 cup Chilled whipping cream
2 tablespoons powdered sugar
============================== SOURCE ==============================
|*||Betty Crocker’s Chocolate Cookbook*
— Edited *RK* 02/06/2006 by
— Ulrike Westphal
Bake pie shell; cool. Beat sugar and margarine in a 1 1/2 quart bowl
until light and fluffy. Stir it chocolate, coffee, cream of tartar
and vanilla Beat in eggs until light and fluffy, about minutes. Pour
into baked pie shell. Refrigerate until set, 3 to 4 hours or cover
with plastic wrap and freeze at least 8 hours.
If pie is frozen, remove from freezer 15 minutes before serving.
Beat whipping cream and powdered sugar in chilled bowl until stiff.
Top pie with whipped cream and, if desired; Chocolate Curls or
NOTE: Chocolate can be decreased to 1 square (1 ounce) if desired.
Chocolate flavor will be milder and coffee flavor will be slightly
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