Ingredients
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1/2 cup butter
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3 eggs
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3 tablespoons light corn syrup or 3 tablespoons white corn syrup
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1 1/2 cups sugar
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1/4 teaspoon salt
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1 ounce white baking bar
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1 teaspoon pure vanilla extract
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3 ounces unsweetened chocolate (the higher quality of chocolate you have the better the pie!)
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1 uncooked 9-inch pie shell
Instructions
- Melt butter and chocolate together on low heat or in double boiler.
- Meanwhile, put eggs in mixing bowl and beat until light and pale in color.
- Beat remaining ingredients into eggs, than add slightly cooled chocolate mixture.
- Mix thoroughly and pour into pie shell.
- Bake at 350 for 25-30 minutes or until top appears dry and filling is set but still somewhat soft inside.
- Do not over bake; pie should shake like custard so it will not be too stiff when cool. It really shouldn't take any longer than 30 minutes.
- For white chocolate drizzle, place baking square in small resealable plastic bag; seal bag.
- Heat in microwave oven at MEDIUM (50% power) 1 minute.
- Turn bag over; heat at MEDIUM 1 to 2 minutes or until melted. (Depending on the chocolate you use, sometimes you may need to add a little shortening for a smoother glaze.).
- Knead bag until white chocolate is smooth.
- Cut off very tiny corner of bag; pipe or drizzle white chocolate onto pie.
- For chocolate drizzle, place chocolate chips in small resealable plastic bag; seal bag.
- Heat in microwave oven at HIGH 1 minute.
- Turn bag over; heat at HIGH 1 to 2 minutes or until chocolate is melted.
- Knead bag until chocolate is smooth.
- Cut off tiny corner of bag; pipe or drizzle chocolate onto pie.
- Let pie stand until chocolate drizzles are set.
- Serve at room temperature or slightly warm without the drizzle.
- This is great served plain, or with a topping of vanilla ice cream.