Andrea Cassoni's Ting-A-Lings
| Ingredients | |||
| 1 | each | 8-inch pie shell | |
| 1/2 | cup | butter | |
| 3/4 | cup | sugar | |
| 1 | ounce | unsweetned chocolate, melted | |
| 1 | teaspoon | vanilla | |
| 1 1/2 | tablespoons | instant coffee | |
| 2 | large | eggs | |
| 1/2 | cup | heavy cream, for whipping | |
Directions: | |||
| 1. Prepare 8-inch pastry shell. 2. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition. 3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla. 4. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.) 5. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie. | |||
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