Mark's Super Easy & Perfect Chocolate Pie, 5/30/13

ChefMark Abernathy

Loca Luna & RedDoor Restaurants


1/4{} lb. salted butter{}{} (1 stick)

1 1/2{}{} large squares of quality unsweeteneddark baking chocolate*

1 1/4 cups{} granulated sugar{}

1Tablespoon vanilla extract

2large eggs,{} hand beaten

1/2cup evaporated milk

1{} frozen pie shell, unbaked{}


Preheatoven to 350 F.


Ina medium sauce pan, melt butter and slowly add pieces of the chocolate and stiruntil melted and mixed. Add sugar, vanilla, eggs and milk. Remove the pie shellfrom the freezer and pierce the bottom, all over, with a fork. Pour in the piemixture and cook for 30 minutes, or until set.


Servewarm with ice cream and fruit..raspberries work great.


Note: You can add spreada few crushed or whole pecans, walnuts or pistachios to the bottom, but youmight need to cook a bit longer.{}


Youcan substitute squares for 5 oz. semi-sweet real chocolate morsels butyou need to cut back a little on the sugar.