Instructions:

Fudgy Tennessee Pie

Source: Midwest Living Magazine

Pastry for single pie crust
1/2 cup butter
3 ounces unsweetened chocolate
4 eggs
1 1/2 cups granulated sugar
3 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
Ice cream

Preheat oven to 450 degrees F. Line a 9-inch pie plate with pastry. Flute edge. Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till crust is set and dry. When crust is done, reduce oven temperature to 350 degrees F.

In a heavy saucepan, melt butter and chocolate together over low heat, stirring frequently. Remove from heat and cool slightly.

Meanwhile, in a large mixing bowl, beat eggs with an electric mixer on medium speed for 4 to 5 minutes or till thick and light colored. Beat in sugar, corn syrup, vanilla and salt. Then, beat in chocolate mixture.

Pour mixture into the partially baked pastry. Bake in 350 degrees F oven for 35 minutes (center will still be soft). Do not overbake. Cool. Serve cool or warm with ice cream.

Serving size: 8

NOTE: For a brownie sundae, serve pie with your choice of toppers drizzled over the ice cream.