A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. ¾ cup salted butter, at room temperature 1⅛ cups granulated sugar 6 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 3 large eggs 1 deep-dish piecrust, baked

Rosemary and Goat Cheese Strata

Yield: 6 servings. ¾ cup salted butter, at room temperature 1⅛ cups granulated sugar 6 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 3 large eggs 1 deep-dish piecrust, baked

Yield: 6 servings.

¾ cup salted butter, at room temperature
1⅛ cups granulated sugar
6 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
3 large eggs
1 deep-dish piecrust, baked per package instructions
2 cups whipped topping
Chocolate shavings (for garnish)

In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy, or until sugar has dissolved.

Stir in melted chocolate and vanilla. Mix well.

Add 1 egg at a time, beating on high speed for 5 minutes per egg, for a total of 15 minutes.

Pour filling into piecrust and refrigerate for at least 6 hours or overnight.

Spread whipped topping over pie and garnish with chocolate shavings.

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This story was published on May 14, 2024

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.