Night Hawk Chocolate Fudge Pie (adapted)

Daughter, sister, wife, mother, grandmother. I love all of my family to the end of time. Born, raised and lives in Florida.

from FF post

6 eggs (7 if small)

1 cups sugar

dash salt

2 tsp butter, melted

1.5 tsp vanilla

2 cups Karo white syrup

3 oz Bakers unsweetened chocolate chips

1 pint heavy cream, whipped

1 pie shell

In large bowl, mix eggs, sugar, salt and vanilla. Beat until firm.

Add Karo syrup. Mix well.

Melt butter and chocolate chips in double boiler. Add to first mixture, mixing well until firm.

Pour into three 9 ¼-in uncooked pie shells. Cook in a 350 degree oven about 30 minutes. At 30 minutes, begin checking for doneness (clean knife). Don't overcook.

Cool in the refrigerator 24 hours.

Top with whipped cream before serving.

Original ingredient scale from newspaper clipping:

19 eggs

3 cups sugar

⅛ salt

1 tb butter, melted

4 tb vanilla

6 cups Karo white syrup

9 oz Bakers unsweetened chocolate chips

2 pints heavy cream, whipped

3 pie shells

Note: I adjusted oven temperature and time down. Older ovens did not run as hot as ovens now.

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