2 tablespoons white sugar
1 cup corn syrup
1 tablespoon butter
2 eggs
1 cup mashed potatoes
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 (9 inch) prepared chocolate cookie cutter
Break up corn syrup and butter using a wooden spoon. Combine 2 eggs and mashed potatoes in a separate bowl. Mix corn syrup mixture with 1 cup flour; pour mixture into prepared pastry bag. Add salt and potato mixture to corn syrup mixture.
Mix together corn syrup mixture with flour into baked crust. Place filling in crust. Chill in refrigerator for at least 1 hour or overnight to serve and refrigerate remaining pie. Refrigerate another hour for easier handling. Serve over ice.