GREENSBORO, N.C. — One Greensboro dad showed his daughters that family and a full plate are the key ingredients to an unforgettable Father’s Day.
In the June 2024 Issue of Our State Magazine, Chef Lynn Wells remembers her father with these four recipes: Grilled Barbecued Chicken with Fred’s Sauce, Greek Salad with Feta Vinaigrette, Veal Piccata, Shirley Payne’s Chocolate Cream Pie.
You can also find Shirley Payne's Chocolate pie recipe here.
Shirley Payne’s Chocolate Cream Pie
Yield: 6 servings.
¾ cup salted butter, at room temperature
1⅛ cups granulated sugar
6 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
3 large eggs
1 deep-dish piecrust, baked per package instructions
2 cups whipped topping
Chocolate shavings (for garnish)
In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy, or until sugar has dissolved.
Stir in melted chocolate and vanilla. Mix well.
Add 1 egg at a time, beating on high speed for 5 minutes per egg, for a total of 15 minutes.
Pour filling into piecrust and refrigerate for at least 6 hours or overnight.
Spread whipped topping over pie and garnish with chocolate shavings.