Servings: 100 Portions (13 Pies)
Portions: 1/8 Pie Each
Pan Size: 9-inch Pie Pan
Temperature: 350 degrees F. Oven
13-1 crust pie shells, unbaked
8-1/2 cups (45 eggs) eggs, whole
2-3/4 quart (5 lb) sugar, granulated
1 gallon (5-No. 2-1/2 can) syrup, blended
2 cups water
1/4 cup vanilla
1 teaspoon salt
2 cups (1 lb) butter or margarine
20 squares (1 lb 4 oz) chocolate, cooking, unsweetened
2-1/2 quart (2 lb 8 oz) walnuts, chopped
Prepare Two-Crust Pie shells. Set aside. Beat eggs in mixer bowl; add sugar gradually
while beating at low speed. Add syrup, water, vanilla, and salt to egg mixture; mix at
low speed until well blended. Set aside. Melt butter or margarine and chocolate over low
heat until chocolate is just melted. Add to egg and syrup mixture; mix at low speed
until well blended. Place 3 oz (3/4 cup) walnuts into each unbaked pie shell. Pour about
3 cups filling over walnuts in each unbaked pie shell. Bake 35 minutes or until filling
is set. DO NOT OVERBAKE. Refrigerate until ready to serve. Cut 8 wedges per pie.