Double Chocolate Pie
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 cups crumbled chocolate cookies
3 tablespoons butter
1 6 ounce package semisweet chocolate
3 eggs
2 tablespoons rum
1 1/4 cups cream, whipped
Line a butter 7-inch pie plate with crumbled chocolate cookies mixed with buter. Bake the shell in a moderately hot oven (375 degrees F) for 3 minutes.
For the filling, mlet semisweet chocolate over hot water. Beat in 1 whole egg and 2 egg yolks, one at a time. Add 2 tablespoons rum. Beat 2 stiffly egg whites into the chocolate mixture and fold in 1 1/4 cups cream, whipped. Spoon the mixture into the shell and chill well. Top with whipped cream and shavings of unsweetened chocolate.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 cups crumbled chocolate cookies
3 tablespoons butter
1 6 ounce package semisweet chocolate
3 eggs
2 tablespoons rum
1 1/4 cups cream, whipped
Line a butter 7-inch pie plate with crumbled chocolate cookies mixed with buter. Bake the shell in a moderately hot oven (375 degrees F) for 3 minutes.
For the filling, mlet semisweet chocolate over hot water. Beat in 1 whole egg and 2 egg yolks, one at a time. Add 2 tablespoons rum. Beat 2 stiffly egg whites into the chocolate mixture and fold in 1 1/4 cups cream, whipped. Spoon the mixture into the shell and chill well. Top with whipped cream and shavings of unsweetened chocolate.
