In the June 2024 issue of Our State Magazine, Chef Lynn Wells remembers her father with four of his favorite recipes.
GREENSBORO, N.C. — A Greensboro father showed his daughters that family and a hearty meal are key components to having a memorable Father’s Day.
In the June 2024 issue of Our State Magazine, chef Lynn Wells remembers her father with four recipes: Grilled Barbecue Chicken with Freddo Sauce, Greek Salad with Feta Vinaigrette, Veal Piccata and Shirley Payne’s Chocolate Cream Pie.
You can also find Shirley Payne’s chocolate pie recipe here.
Shirley Payne’s Chocolate Cream Pie
¾ cup salted butter, at room temperature
1⅛ cup granulated sugar
6 ounces unsweetened chocolate (melted)
1 teaspoon vanilla extract
3 large eggs
1 deep-dish pie crust (bake according to package directions)
2 cups whipped cream
Chocolate shavings (for decoration)
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy or until sugar is dissolved.
Add the melted chocolate and vanilla and mix well.
Add eggs, one at a time, mixing on high speed for 5 minutes per egg, for a total of 15 minutes.
Pour the filling into the pie crust and refrigerate for at least 6 hours or overnight.
Spread whipped cream on top of the pie and garnish with chocolate shavings.
