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Vienna Chocolate Pie

(23)

0 reviews

15 min prep time
45 min total time
12 ingredients
8 servings

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A Pillsbury Bake-Off® Contest recipe from 1959, this recipe is considered a classic.

Bake-Off® Contest 11, 1959

E. Wagoner

Lufkin, Texas

Ingredients

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 1/2: cups sugar

3: tablespoons all-purpose flour

3/4: teaspoon instant coffee granules or crystals

1/4: teaspoon ground cinnamon

: Dash salt

4: eggs

1/2: cup buttermilk

1 1/2: teaspoons vanilla

1/2: cup butter or margarine, softened

2: oz unsweetened baking chocolate, melted

1/4: cup slivered almonds

Steps

1 Heat oven to 400°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
2 In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
3 Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour.

1 Heat oven to 400°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
2 In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
3 Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour.

Expert Tips

To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus enough milk to make 1/2 cup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 13g 67% Trans Fat 0g
Cholesterol: 140mg; 47%
Sodium: 280mg; 12%
Total Carbohydrate: 56g; 19%
Dietary Fiber 1g 7% Sugars 39g
Protein: 6g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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