SARA JENSEN
3/4 cup butter
1 cup powdered sugar
1 teaspoon vanilla
3 eggs, room temperature
1 to 2 heaping tablespoons of cocoa
frozen pie crust
toasted slivered almonds
whipped cream (heavy whipping cream, sugar and vanilla)
Prick pie crust and cook for 10 minutes at 400°. Let cool. Beat first three ingredients for 5 minutes (using a Bosch.) Add one egg and beat for 5 minutes. Wipe down sides and add the second egg. Repeat, adding the third egg. Refrigerate 3 to 6 hours. Serve with toasted slivered almonds and whipped cream.
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