2 unbaked 9" pie shells
1/4 teaspoon vanilla extract
1/4 teaspoon salt
16 ounces rice syrup (Rice syrup is available in health food stores. Two cups of sugar and four eggs may be substituted, if necessary.)
1/2 pound butter or margarine
3 ounces semi-sweet chocolate
1/2 cup cognac
1 pound moist or 1/2 pound dried Sunsweet prunes
Mince prunes, then soak in cognac. If moist prunes are used, soak one hour; if prunes are dried, soak overnight.
Melt chocolate and butter or margarine together in a sauce pan. Pour into a bowl. Add rice syrup or sugar, eggs, salt, vanilla and prunes with the cognac. Blend well. Pour into pie shells and bake at 350 degrees for 55 minutes.
Serve chilled with whipped cream.
Courtesy of John Novi, Chef
Depuy Canal House Restaurant