gordon@bolton.UUCP (Gordon Partridge) (11/26/84)
This recipe appeared in Dancemagazine, December, 1984, Page 94. 1 lb butter 8 oz bakers' semi-sweet chocolate 4 cups flour 4 cups sugar 3 cups broken pecans 8 eggs 1 T. vanilla 1/2 t. salt Melt chocolate and butter together. Mix all other ingredients in a large bowl until glossy; add chocolate and butter and beat until glossy. Pour into three greased and floured 8" pie pans. Bake 20 to 25 minutes in a very hot oven (450-500), until just set.* Serve with Melba sauce or frozen raspberries pureed in a processor or blender. Top with whipped cream. If frozen, the pies keep well. *When I tried this, I found the time-temperature integral *MUCH* too large. My pies burned on the sides. I suggest using about 350 degrees for 20 to 25 minutes. After I scraped off the burned part, the rest was about the consistency of brownies, and it was absolutely delicious. We had it for Thanksgiving dinner. You may need four rather than three 8" pans-- depends on how deep they are. Gordon Partridge, GenRad, Inc., Mail Stop 98, Route 117, Bolton, MA 01740