- 1-1/2 cups flour
- 2 tbsps confectioners sugar
- pinch salt
- 1/2 cup cold butter cut into small cubes
- about 3 tbsps water
Place the flour, sugar and salt into a food processor, Pulse a few times to blend. Add the butter and pulse about 8 times. Add half of the water and pulse and see if it comes together. If it is too dry, add the rest of the water, pulse until it almost comes together. Remove, wrap and refrigerate.
- 1/2 cup butter
- 3 oz unsweetened chocolate
- 3 eggs
- 3 tbsps light corn syrup
- 1 tsp pure vanilla
- Ice cream for serving
Put butter and chocolate in a pan and melt. – set aside.
Beat the eggs until frothy and then add the syrup, sugar and vanilla. Pour in to the chocolate, blend well and set aside.
Remove pastry from refrigerator and roll out and fit into a 9″ pie plate. Trim edges and flute if desired.
Fill with the chocolate mixture.
Bake at 350 for 40-50 minutes – NOTE: The top of the pie should look dry and crunchy. When you wiggle the pie pan, the center should not look loose.
Remove, cool slightly, cute and top with ice cream or whipped cream if desired.