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WHEN
Saturday, 8:30 a.m. to 12:30 p.m.
May 24th - October 25th
WHERE
8282 Forsyth Boulevard
(West parking lot of Straub's Market)
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| MAMA'S CHOCOLATE PIE |
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By Toby Chod
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• 12 oz. (3/4 of 16 oz. box) gingersnap cookies
• 1/2 cup (1 stick) butter
• 2 oz. semisweet chocolate
• 1 can (12 oz.) sweetened condensed (not evaporated) milk
• 1-1/2 tsp. vanilla
• Pinch of salt
• 1/4 cup hot water
• 1 carton (8 oz.) heavy whipping cream
• 2 tbsp. sugar
- Preheat oven to 325 degrees.
- Crush gingersnaps. Mix in butter, stirring until well-blended. Bake in preheated oven 4 to 5 minutes until slightly firm
- Put chocolate and condensed milk into double boiler over simmering heat. Over medium to medium-low heat, cook until consistency is very thick, stirring constantly to avoid burning.
- Remove mixture from top of double boiler. Add vanilla, salt and hot water. Pour into crust. Refrigerate until cold.
- Whip heavy whipping cream with 2 tablespoons sugar until stiff. Spread over top of pie.
- Serve chilled.
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