Serves: 5
Total Calories: 841
Yield: 48 tarts
Cream 4 tablespoons butter and cream cheese. Add 1 cup flour. Roll in wax paper and chill 1 hour. Roll dough out and fit into 9-inch pie pan. Beat eggs until frothy in food processor or blender. Add melted butter and 1/3 cup flour, then add remaining ingredients. Process until chocolate is very coarsely chopped. (Do not over process). Pour into pie shell and bake at 325° for 45-60 minutes, or until the center rises and the pastry is tan. Serve topped with whipped cream.
Note:
For miniature tarts, cream 1/4 pound butter with 6 ounces cream cheese, then blend in 2 cups flour. Chill in wax paper for 1 hour. Press 1-inch balls of dough into tiny muffin tins. Trim excess dough. Using the same filling as for the pie, fill tins 2/3 full. Bake at 325° for 25-35 minutes.
This Triple Crown Pie recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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