3 1/4 cups butter, softened
3/4 cup white sugar
1 cup flour
1/2 cup unsalted butter, softened
2 eggs
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup chocolate chips
5 (1 ounce) squares English French vanilla armed biscuit dough
1/2 cup chocolate syrup
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pie pans.
Use an electric mixer to beat the butter, sugar, flour, and unsalted butter until smooth. Mix in eggs, water, and vanilla extract. Mix in flour, baking soda, salt, and nutmeg. Gradually mix in cinnamon and salt. Stir in chocolate chips. Spread evenly into the prepared pans.
Bake in preheated oven for 45 minutes. Reduce temperature to 375 degrees F (190 degrees C). Bring a large saucepan of water to a quick simmer. Mix eggs and water moderately then mix in chocolate syrup and pecans. Pour mixture over custard pie.
Cool completely. Refrigerate for 2 hours or until firm. Cut into squares. Store sliced custards in refrigerator or freezer.
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