RECIPES
CHOCOLATE CHESS PIE Hop aboard the dessert train with this sugar y concoction from Julie Smith, manager and pie-maker extraordinaire at Collier ville’s Silver Caboose restaurant.
1 1/2 c. sugar 1/3 c. cocoa powder 1/3 c. margarine, melted 2 eggs 1/8 t. salt 1 t. vanilla 1 12 oz .can evaporated milk 2/3 c. pecans 9-inch pie shell
Mix sugar and cocoa powder in medium bowl. Stir in melted margarine. Add eggs. Add remaining ingredients. Pour into unbaked pie shell. Bake at 350 degrees for one hour or until set.
THE SILVER CABOOSE RESTAURANT & SODA FOUNTAIN
132 E. Mulberry Street Collierville, TN 38017 901-853-0010 silvercaboose.com
COLLIERVILLE 2010–11 • 41
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