Chocolate Cookie Crumb Crust or unbaked pie shell (favorite recipe or ½ (15-ounce) package refrigerated pie crusts (1 crust)
Sour cream or reduced-fat sour cream, unflavored yogurt, or sweetened flavored whipped cream or sour cream for garnish (optional)
In a medium bowl, lightly beat eggs. Add sugar, brown sugar, and flour; continue beating until mixture is light and fluffy. Add butter and vanilla, mixing well. Stir in chocolate and nuts. Turn mixture into a prepared partially baked 9-inch diameter Chocolate Cookie Crumb Crust or unbaked pie shell.
Bake in a preheated slow oven (325 degrees F.) for 1 hour or until tester inserted in the center of the pie comes out clean. Allow pie to cool thoroughly on a baking rack. Serve at room temperature or chilled, as desired. May garish with sour cream, unflavored yogurt, or sweetened flavored whipped cream or sour cream, if desired.
Note: May reduce butter to ½ cup; add ½ cup Smucker's Baking Shortening & Oil Replacement.
Place chocolate wafer crumbs in a medium bowl; add butter and mix thoroughly with a pastry blender. Pack crumbs evenly over the bottom and up the sides of a 9-inch diameter pie plate, forming a standing ridge. Bake in a preheated moderate oven (350 degrees F.) for 3 minutes; cool before filling crust.
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