(2 votes, average: 2.5 out of 5)

INGREDIENTS:

1 c. sugar
3/4 c. butter, NOT butter
3 sq. unsweetened chocolate, melted and cooled (3 oz.)
1 1/2 tsp. vanilla
3 eggs
1 (9 inch) baked pastry shell
Unsweetened whipped cream; optional
Chocolate curls; optional

DIRECTIONS:

In a small mixer bowl cream sugar and butter about 4 minutes or until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time, beating on medium speed of electric mixer after each addition and scraping sides of bowl constantly. Turn into baked pastry shell. Chill several hours or overnight until set. Garnish with whipped cream and chocolate curls, if desired. Cover and chill. Makes 10 servings.

NOTE: Some brands of butter produce a non-fluffy, sticky filling when used in this recipe. The results were so unsatisfactory that we recommend using only butter.

(1 votes, average: 4 out of 5)

INGREDIENTS:

1 stick butter, softened at room temperature
3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
1 Hershey bar
1 square Baker’s unsweetened chocolate

DIRECTIONS:

Cream soft butter with sugar. Add eggs, one at a time, beat with mixer. Add vanilla and be sure to mix well. Add melted chocolate to mixture and beat well. Put in refrigerator and let chill 2 hours. Top with Cool Whip and crushed Heath bars.

(No Ratings Yet)

INGREDIENTS:

1 1/4 c. sugar
6 tbsp. butter
1/4 c. buttermilk
3 eggs, slightly beaten
1 3/4 c. coconut
1 tsp. vanilla
1 pastry shell (9 inch), unbaked

DIRECTIONS:

Cream sugar and butter; stir in buttermilk and eggs. Add coconut and vanilla. Pour into unbaked pastry shell. Preheat gas oven to 375 degrees. Bake 10 minutes. Lower to 300 degrees and bake 35 minutes or until done.

Substitute: In place of buttermilk, use 1/4 cup sour cream or 1/4 cup milk plus 1/2 tsp. lemon juice.