From Paula Leishman
1 Baked Pastry Shell
Beat ¾ cup butter and ¾ sugar in large mixing bowl with an electric mixer on medium speed until fluffy—about 4 minutes
Melt and cool 6 oz. of semi-sweet chocolate, add to butter/sugar mixture
Add 1 teaspoon vanilla. Gradually add ¾ cup refrigerated egg product, beating on high speed and scraping bowl till light and fluffy.
Pour filling out into prepared pie crust and cover in fridge for 5-24 hours.
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