Title: Santiago Chocolate Pie
Categories: Pie Chocolate Dessert
Yield: 1 Servings

1

Baked 9" pie shell

Filling:

3 oz. unsweetened chocolate 3 1/2 cups milk 2/3 cup sifted cake flour 3/4 cup sugar 3/4 teaspoon salt 1 egg or 2 egg yolks 2 tablespoons butter 1 1/2 teaspoons vanilla

Topping:

1/2 cup heavy [double] cream 2 Tablespoons sugar 1/4 cup chopped raisins or dates 1/4 cup broken nuts

1. To make filling, combine chocolate and milk in the top of a double boiler. Cook over hot water until chocolate melts. Beat with a rotary beater until smoothly blended.

2. Sift flour; measure; sift again with sugar and salt.

3. Add a small amound of chocolate mixture, stirring until smooth. Return to double boiler and cook until thickened, stirring constantly. Then cook 10 minutes longer, stirring occasionally.

4. Beat the whole egg or egg yolks. Add a little of the hot mixture, stirring vigorously. Return to double boiler; cook 2 minutes, stirring constantly.

5. Remove from boiling water. Add butter and vanilla. Cool slightly.

6. Pour into pie shell. Chill.

7. To make topping, whip cream until slightly thick. Add sugar and whip until just stiff. Fold in raisins or dates and nuts. Spread over top of filling.

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