1½ cups semisweet chocolate chips
1½ cups sugar
¼ cup all-purpose flour
½ teaspoon salt
6 large eggs
1 cup buttermilk
1½ tablespoons vanilla
1 (9-inch) frozen deep-dish piecrust, thawed
Whipped cream, for garnish
Preheat the oven to 325 degrees.
In a microwave-safe bowl, melt the chocolate chips in the microwave on high for 2 minutes, stirring every 30 seconds. In a medium bowl combine the sugar, flour, and salt, mixing well.
In a large bowl combine the eggs, buttermilk, and vanilla. Mix well with an electric mixer. Add the sugar mixture and mix well. Stir the melted chocolate into the batter. Pour the batter into the piecrust.
Bake on the middle rack in the oven for 1 hour and 15 minutes, or until the pie is crisp on top and a knife inserted in the center comes out clean. Remove from the oven and let the pie stand on a wire rack for at least 1 hour before serving. Garnish with whipped cream and serve warm or cool. Store leftover pie in the refrigerator.
Makes 8 servings
Margaret LeRoy, Queen Mother
Red Flamingos of Grandezza,
Estero, Florida