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¾ cup butter or margarine
1 cup + 2 tablespoons sugar
1 1/2 squares melted unsweetened baking chocolate
1 ½ teaspoons vanilla
3 eggs
Cream butter and sugar well. Add melted and slightly cooled chocolate. Add vanilla, then eggs one at a time at medium speed, beating 5 minutes after each. Pour into gluten free pie shell. Top with sliced almonds. Keeps well in refrigerator for several days
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