Recipe#319

Servings: YIELD: 100 Portions (13 Pies)
Portions: 1/8 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

13-1 crust pie shells, unbaked
8 1/2 cups (45 eggs) eggs, whole
2 3/4 qt. (5 lb) sugar, granulated
1 gal (5-No. 2 1/2 cn) syrup, blended
2 cups water
1/4 cup vanilla
1 tsp. salt
2 cups (1 lb) butter or margarine
20 squares (1 lb 4 oz) chocolate, cooking, unsweetened
2 1/2 qt. (2 lb 8 oz) walnuts, chopped

INSTRUCTIONS

Prepare Two-Crust Pie shells. Set aside. Beat eggs in mixer bowl; add sugar gradually while beating at low speed. Add syrup, water, vanilla, and salt to egg mixture; mix at low speed until well blended. Set aside. Melt butter or margarine and chocolate over low heat until chocolate is just melted. Add to egg and syrup mixture; mix at low speed until well blended. Place 3 oz (3/4 cup) walnuts into each unbaked pie shell. Pour about 3 cups filling over walnuts in each unbaked pie shell. Bake 35 minutes or until filling is set. DO NOT OVERBAKE. Refrigerate until ready to serve. Cut 8 wedges per pie.