This pie comes from Matt Laws a colleague of Beth's from Honeywell. We
are making it right now, so I'll let you know how it is.
Graham Cracker Crust (For a nine inch pie pan)
Grind the grahams in a blender. Add sugar and melted butter (you may
have to adjust the butter.. make sure that the graham sticks together
and of course you don't want too much butter. I find that humidity
makes a difference.) Press all of this into the pie pan. I refrigerate
the shell as I assemble the filling.
- One cellophane package of graham crackers (Beth tried chocolate graham
crackers with no sugar.)
- .25 cup sugar
- .33 cup butter, melted
Melt the chocolate bars. (I use the microwave.) Stir until smooth. In
a large bowl, combine the butter and sugar and beat until
fluffy... about four minutes. Add two eggs, one at a time, to the
sugar/chocolate mixture. Add them slowly. Just before you add the last
egg, add the liqueur.
- 1.5 bars of nestle Unsweetened Chocolate baking bar
- .75 cup butter, softened
- .75 cup sugar (he adjusts it down to .5)
- 3 eggs, room temperature
- 2 tablespoons raspberry liqueur (optional)
- Whipping cream (optional)
Pour the mixture into your pie crust and chill for at least two hours
before serving. I find it best, if I take the pie out ten minutes
before I eat it.
Add whipping cream to the top of the pie as desired.
Top: Owen O'Malley