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Pie and Pie Crust Recipes from the Famous Green Parrot
 

SWISS VELVET CHOCOLATE PIE

1/4 lb. butter   1 c. sugar
1 sq. bitter chocolate 1 tsp. vanilla
3 eggs (cold)  
 

Beat butter and sugar together at high speed on electric mixer, until very light and fluffy.  Add chocolate, which has been melted and thoroughly chilled; add vanilla, and beat well.  Add eggs, one at a time, while mixer is going at top speed.  Beat until light and fluffy.  Pour into baked pie shell or meringue shell.   Before serving, top with whipped cream and sprinkle with black walnut meats, chopped very fine.  Keep in refrigerator until ready to serve (at least 3 hours).

Bread Recipes Green Parrot Fried Chicken and more Main Dishes Salad and Salad Dressing Recipes Vegetable and Side Dish Recipes Recipes for Cakes at the Green Parrot Inn Pie and Pie Crust Recipes
 

Color Photographs by Elgin Smith, Kansas City, Missouri

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