Vienna Chocolate Pie
Source of Recipe
Pillsbury Bakeoff 1959
List of Ingredients
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups sugar
3 tablespoons all-purpose flour
3/4 teaspoon instant coffee granules or crystals
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1/2 cup butter or margarine, softened
2 oz unsweetened baking chocolate, melted
1/4 cup slivered almonds
1. Heat oven to 400°F. Make pie crust as directed on box for One-Crust Filled Pie using 9-inch glass pie pan.
2. In medium bowl, mix sugar, flour, instant coffee, cinnamon and salt. In large bowl, beat eggs with electric mixer on high speed until light in color. Beat in sugar mixture. Beat in buttermilk, vanilla, butter and chocolate until well combined (filling may look curdled). Pour into crust-lined pan. Sprinkle with almonds.
3. Bake 25 to 30 minutes or until center is set and crust is deep golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool completely, about 1 hour.
High Altitude (3500-6500 ft): Bake 30 to 35 minutes.
To substitute for buttermilk, use 1 teaspoon vinegar or lemon juice plus enough milk to make 1/2 cup.