by: Crystal K TX (DRICHEY2)
Ingredients For Crust:
1 1/4 Cups All-Purpose Flour
1 Tablespoon Granulated Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
6 Tablespoons (3/4 stick)Chilled Butter,Cut Into Small Pieces
1 Large Egg, Lightly Beaten
Ingredients For Filling:
2/3 Cup Dark Corn Syrup
2/3 Cup Granulated Sugar
4 Ounces (4 Squares) Semisweet Chocolate, Chopped
1/4 Cup (1/2 Stick) Butter
3 Large EggsGarnish:
Chocolate Shavings
Whipped Cream (Or Cool Whip)Mixing instructions For Crust:
In a medium bowl, mix together flour, sugar, salt, and baking powder.
Using pastry blender, cut the butter into the flour mixture until course crumbs form. Add the beaten egg, tossing with a fork until a slightly dry dough forms. (Honestly, I use my hands, instead of pastry blender and fork. It mixes faster that way.)
Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth. Shape dough into disk, wrap in plastic wrap, and chill in the frig. for at least an hour.
Preheat oven to 350* F.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12 inch cicle. Fit the dough into a 9 inch pie pan. Trim the excess dough, leaving a 1/2 inch overhang. Fold the dough under; make a decorative edge. Chill crust while preparing filling.Mixing Instructions For Filling:
In a medium sauce pan, stir together the corn syrup and sugar. Bring to a boil over medium heat. Remove pan from the heat. Stir in chocolate and butter.
Let stand for 1 minute to melt. Whisk untill smooth.
In a large bowl, whisk eggs. Gradually whisk in the chocolate mixture until well blended. (Don't stop whisking, or you will have scrambled eggs in chocolate!) Pour the filling into the crust.
Bake the pie until the filling is set, 35 to 45 minutes.
Transfer the pie to a wire rack to cool completely.
Sprinkle with chocolate shavings, top with whip cream and chill until ready to serve.
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