When my girls were little, they only wanted chocolate desserts. I started to make this
pie for the girls when I made pecan pie for the adults. Soon I discovered that both
adults and children were eating both pies. This is simple and very rich tasting. I try
to bake pies the same day that I serve them. They taste so much better when they are
fresh. You can always prepare the dough for the crust weeks in advance and freeze it; the remaining
steps are quite fast.
Preheat oven to 350°F. In a large bowl, stir eggs, syrup, sugar,
margarine or butter, and vanilla. Stir in chocolate. Pour into pie shell.
Bake about 1 hour, or until knife in center comes clean. Cool.
- 9 inch unbaked pie crust
- 3 eggs, slightly beaten
- 1 cup dark corn syrup
- slightly less than 1 cup granulated sugar
- 2 T. melted margarine or butter
- 1 1/2 tsp. vanilla
- 2 ounces melted, unsweetened chocolate