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Grandma's French Chocolate Pie


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  • Double this recipe for one pie shell
  • 1 baked pie shell
  • 1 square unsweetened chocolate
  • 1/4 lb. soft Parkay
  • 2/3 cup sugar
  • 1 tsp. vanilla
  • 2 eggs


Servings 1


Step 1

Melt chocolate and let cool. Directions to melt are on the package. Don't try to rush it or you will burn the chocolate. Beat Parkay, sugar and vanilla until creamy. Add eggs, one at a time and beat five minutes after each egg. Add cooled chocolate and beat another five minutes. Beating five minutes after each egg and after adding the chocolate is the key, so don't skimp. Pour in backed, cooled pie shell and keep in the refrigerator or freezer.

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