Melt:
1 stick butter
2 squared unsweetened chocolate
Cool slightly
BeAt:
4 eggs
Beat into eggs:
3 tablespoons light corn syrup
1 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla
Add chocolate mixture and mix well. Pour into unbanked pie shell. Bake at 340 for 25 or 30 minutes. Do not overbake, it should shake like custard.
Serve with sweetened whipping cream. Try just whipping your cream to a gravy consistency and then added 2 tbs sugar and a tsp vanilla. I love the soft creamy consistency versus a stiff whipped cream.
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