SUPPLY. IT IS EVEN BETTER AFTER CHILLING OVERNIGHT

SUPPLY. IT IS EVEN BETTER AFTER CHILLING OVERNIGHT

Ingredients:
4 eggs
2 ounces unsweetened chocolate, melted
2 teaspoons vanilla extract
1 cup heavy cream
1 prebaked 8-inch piecrust, homemade (see ) or purchased
1 tablespoon unsweetened cocoa powder

Directions:
1. Cream the butter and sugar, with an electric mixer until the sugar is
incorporated.
2. Add the eggs, one at a time, beating well after each addition.
3. When the mixture is fluffy and smooth, stir in the melted chocolate and the
vanilla extract.
4. Pour the mixture into the baked piecrust and refrigerate for at least 2 hours.
5. Whip the heavy cream to stiff peaks and either spoon it over the pie or put a
dollop on each slice. Sprinkle a little cocoa powder over the whipped cream.
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Serves 6 to 8
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You can make this pie into individual desserts by using single-serving
piecrusts or tart crusts. A few slivered almonds on top of the whipped cream
make a memorable final touch.
BASKIN-ROBBINS
Turtle Pie
• • • • • • • • • • • • • • • • •
EVERYONE MAKES THEIR TURTLE PIE DIFFERENTLY—SOME PUT PECAN TURTLES ON THE
BOTTOM, SOME PUT TURTLES ON THE TOP. ALL CAN AGREE THAT THE ICE CREAM VERSION
FROM BASKIN-ROBBINS IS ONE OF THE BEST.
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1 quart Baskin-Robbins Pralines ’n Cream ice cream
1/ cup hot fudge sauce
2
One 9-inch chocolate cookie crumb piecrust, homemade or purchased