Directions:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a small saucepan, combine eggs and sugar until blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool to lukewarm (about 90°), stirring occasionally.
- In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.88 Kcal (1959 kJ) | ||
| Calories from fat | 301.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.51g | 52% | |
|---|---|---|---|
| Cholesterol | 142.85mg | 48% | |
| Sodium | 151.79mg | 6% | |
| Potassium | 53.48mg | 1% | |
| Total Carbs | 37.11g | 12% | |
| Sugars | 22.19g | 89% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 5.34g | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.9mg | 11% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 443.2 Kcal (1856 kJ) | ||
| Calories from fat | 285.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.75g | 52% | |
|---|---|---|---|
| Cholesterol | 135.31mg | 48% | |
| Sodium | 143.78mg | 6% | |
| Potassium | 50.66mg | 1% | |
| Total Carbs | 35.15g | 12% | |
| Sugars | 21.02g | 89% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 5.06g | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.8mg | 11% | |
| Calcium | 20.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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