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| 1 | 10-inch pie shell; baked & cooled |
| 2 1/2 | Sticks butter softened to room temp (about 2/3 lb) |
| 1 3/4 Tasse | Confectioners' sugar; sifted |
| 1 1/4 Tasse | Cocoa powder; sifted |
| 2 Teelöffel | vanilla |
| 7 | eggs beaten |
| | Whipped cream or Chocolate Brandy Cream ( see recipe) |
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In the bowl of an electric mixer, cream together the softened butter and the confectioners sugar until smooth. On low speed, add the sifted cocoa and beat until smooth, scraping the bottom and sides of the bowl often to ensure even mixing. Blend in the vanilla and then add the eggs a few at a time, scraping down the bottom and sides of the bowl carefully after each addition. Beat until smooth. Pour pie filling into backed and cooled pie shell and chill 2 to 4 hours before serving. Top with whipped cream or Chocolate Brandy Cream.
Note from Eddie Wilson: Kinda like a chocolate concentrate, this wonder is not for sissies.
"Threadgill's - The Austin, Texas, Landmark of Southern Comfort Food
from "Threadgill's, The Cookbook" by Eddie Wilson, Proprietor
typed and posted by teri Chesser - 1/96
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