You can make this in a regular pie crust or in a graham cracker crust, my personal favorite. It's also fun to make in individual serving glasses. I did that this last time in little Ikea juice glasses. Makes for a nice and easy presentation. Also helps with portion control.
- 1 cup butter
- 1 1/2 cups sugar
- 3/4 cups cocoa
- 4 tablespoons vegetable oil
- 2 teaspoons vanilla
- 4 eggs
Combine butter, sugar, cocoa, and oil in a mixer and beat for a significant amount of time.
NOTE: The sugar will not be dissolved yet. Don't be alarmed.
Add vanilla and eggs, one at a time. Beat well after each egg and scrape the bowl several times.
Mixture will get lighter and fluffier as you continue to beat.
Put mixture in pie crust and chill.
Serve with whipped cream.
NOTE: If you're going the route of making individual servings, use this graham cracker crust recipe. Put a small amount of the graham cracker mixture in the bottom of each glass and use a tart tamper to flatten it out. No need to bake. Yields: 10 individual servings
Source: Marsha Porter