1 Stick of butter
1 c Sugar
4 oz Hawaiian Vintage Chocolate;
-melted
4 Beaten eggs
1 ts Vanilla
1 1/2 tb Yellow cornmeal
1 Unbaked 9 inch pie shell
1 Recipe Spiced Cream; recipe
-follows
-SPICED CREAM-
1 qt Heavy cream
1/4 c Granulated sugar
1/2 ts Ground cinnamon
1/4 ts Freshly grated nutmeg
EMERIL LIVE SHOW #EMIB08, DECADENT CHOCOLATE
Preheat the oven to 325 degrees F. In a saucepan, melt the butter. In a
mixing bowl, whisk the melted butter and sugar together. Add the melted
chocolate and whisk until smooth.
Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie
shell. Bake for 1 hour. Remove from the oven and allow to rest for 30
minutes before slicing.
Serve with Spiced Cream
Yield: 8 servings
Spiced cream: Beat the cream with an electric mixer on high speed in a
large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg
and beat again until the mixture thickens and forms stiff peaks, another 1
to 2 minutes.
Yield: 4 cups
Yields
1 Servings