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This recipe is courtesy of Angus Barn in Raleigh NC Thad Eure Jr. and Charles M. Winston opened the Angus Barn in 1960 when this part of Raleigh was a pastoral, country setting. Today, the Angus Barn is in the midst of the action between the RDU Airport, Raleigh and Durham. It is consistently ranked as one of the top 100 restaurants in the U.S.. When you pay your bill, this recipe is given to you on a beautifully decorated card. It is a most requested recipe from their restaurant. I have had the pleasure in indulging in this sinfully delicious dessert on several occasions, OK I'll be honest, EVERY TIME I go to Angus Barn LOL... It is incredibly delicious with the richness only chocolate can bring and let me tell you, your chocolate craving will be gone with the indulgence of this pie! The time is not including making your own pie crust, if that is what you use. ************************************************For those of you wondering what the pie looks like and to see the original recipe go to: http://abclocal.go.com/wtvd/story?section=resources/lifestyle_community/food/recipes&id=5985711. It shows the recipe and the cooks who make it and how their pie comes out using this EXACT recipe! Click On RECIPES where it says CHECK IT OUT, down on the left hand side of the column... Then TYPE IN Angus Barn and it will pull it up, then click on the picture of the pie to bring it up...
- Melt butter and chocolate.
- Mix with other ingredients which have been blended together.
- Pour into pie crust,.
- Bake 35 minutes, at 350.
- Top with whipped cream.
I'm giving this 4* for taste, because the taste and texture is very nice. I'm giving it a low 2* for appearance, because the filling and crust were the same thickness and it was quite unattractive before cutting. I'm not sure what ingredient the restaurant left out in their recipe given out (or what step), but something is wrong. To have at home, I'd do this one again, but would never consider taking it to someone.
This is by far my favorite pie. If you don't have chocolate baking squares around, try using 1/3 cup cocoa and adding another 2 Tbs butter to the mixture. Its almost as good. As for the problem of volume, I made this pie with double filling for a catering event before and was disappointed when people found it "too rich." I think the filling-to-crust ratio is crucial for the sweet and salty balance (be sure to salt your pie crust!), so try filling in the empty space with whipped cream or, for a lighter treat, meringue! Oh yum!
(Nov 25)<br/>This is excellent. The volume of filling is "low" because it is very rich. I've made it in a graham cracker crust which everyone liked better than a dough crust. Haven't done it in a chocolate cookie crust but may have to try that. I've also sprinkled slivered almonds on top before baking. This was yummy too and looks good. But seriously, all these tweaks and additions are not necessary at all. Whipped cream and/or ice cream is though.<br/><br/>**********<br/>(Dec. 18)<br/>Greetings earthlings, I'm back with more adventures in Angus Barn chocolate chess pie. <br/><br/>I did make it with a choc cookie crust, and sprinkled smashed up salted macadamia nuts on top before baking (a nutty sprinkle really helps the look of the uncut pie... use your faves!). We devoured it a la mode and drizzled with Godiva choc liqueur.... thus satiating our lust for choc, salty-sweet, and alcohol all at the same time.<br/><br/>I also tried to make a sugar free-ish version for friends who have high sugar. I used Splenda but it wouldn't set properly. Cooking is chemistry you eat, so obviously there's something in the sugar that makes it set up. Perhaps Truvia baking stuff (it has a little sugar in it....as does the semi-sweet choc) would work better and/or an extra egg. <br/><br/>I'm no pastry chef....just a guy experimenting. Perhaps some real cook can tell us about sugar substitutes.<br/><br/>Eat up, everyone!