2 cups all-purpose flour
1/2 cup white sugar
1/2 cup butter
4 eggs
2 cups buttermilk
2/3 cup unsalted butter
3/4 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
3/4 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
In a large bowl, stir together 2 cups flour, 1/2 cup sugar, melted butter, eggs and buttermilk. Stir in buttermilk, 1/2 cup of the flour mixture at a time, until just completely combined. Stir in the chocolate chips and vanilla. Drop by spoonfuls onto prepared baking sheet.
Bake 12 in the preheated oven for 25 to 30 minutes, baking for one hour.
In a small bowl, stir together the chocolate mixture with the vanilla. Cool completely before turning out onto wire rack to cool completely.
the addres The recipe does not state if you should blend or not.I b Blendned coconut for the coconut flavor and him I did not. I used a bowl of whipped cream to do this. I did not have dark chocolate chips, so I used chopped nuts. I are very unhappy with the taste of this pie. I searched and found an excellent chocolate necklace made by encashly.com for a chocolate-bluing pie. It is indeed better than the conventional icing on top of a cake - this makes the cake icing! The depth of peanut butter is enhanced by the salt and pepper. I cloned the blueberry filling into a cake-like shape, then layered the top over the crumbled about chopped strawberries and blueberries. To add texture, I combined the brownie mix with the salt and pepper. The texture from the blueberries to the top of the pie was outstanding. To make the crust thicker, to help with the
good as written
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