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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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At gatherings certain desserts are often expected. This is my family's favorite dessert. It is the prefect end to the meal.Cindy Evanoff, Louisville, Ohio Ingredients:
pastry for single-crust pie (9 inches) |
4 eggs, beaten |
1-1/2 cups sugar |
2 teaspoons vanilla extract |
1 cup butter, softened |
1/4 cup baking cocoa |
Directions:
1. 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.
2. 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.
3. 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.
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