Recipe by Elizabeth Girard
"Smooth refrigerator pie, very light texture. Garnish with whipped cream and chocolate sprinkles if you like. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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1 (9 inch)
pie crust, baked
3 (1 ounce) squares
1 (.25 ounce) package
light corn syrup
Wow, this was good! I loved it. I used Ghiradelli unsweetened chocolate and you could taste the quality of the chocolate. Very rich and creamy. I put mine in the freezer for a couple of hours because I needed to chill quickly. I'll be making this again.
We made this pie for a bake sale at our church. It turned out really good. It sold for about $12.00.
This is the exact recipe I've been searching for! Thank you for sharing it.
The pie got rave reviews at Easter dinner. It held up really well and was light and quite sweet (too sweet for me but great for my guests). My substitution was to use bittersweet chocolate instead of unsweetened, and then I reduced both the corn syrup and sugar to 1/2 cup each. It perfectly filled a store-bought Oreo crust and we topped it with a whipped cream piping and chocolate shavings. I will definitely make this pie again - it is so much lighter than a cream pie and is non-dairy without whipped cream topping.
This was way too sweet and failed to reach the right consistency.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Dream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 309
** Calories from Fat: 96
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