This recipe is from Dana Burnson
~I gave the pie a little harvest decoration~
1/2 cup butter
3/4 cup sugar
Cream until well blended
3 Tablespoons cocoa
1 teaspoon vanilla
Blend into butter-sugar mixture
Add one at a time beating 5 minutes after each egg. Keep Refrigerated
Garnish with whipped cream and pecan halves.
Dana says--this recipe is from her grandmother Woods who made it each holiday.
It was a favorite so she keeps up the tradition.
* My family will not eat raw eggs so I alter the recipe a little. We had a big egg scare here in Minnesota and so we have chosen not to consume raw eggs. Dana assured me that her family has been eating this pie every year since she can remember and NO ONE has gotten sick. I will let you be the judge if you want to make this pie but be sure to keep it in the refrigerator(cold)