Eat it: Crustless double chocolate scoop pie

Eat it

Eating something that's gooey, deeply chocolatey and warm just feels like love, so it stands to reason that such a treat would be perfect to make for your family of valentines this weekend. We found the ideal recipe in a new book, Quick-Fix Southern: Homemade Hospitality in 30 Minutes or Less by Rebecca Lang (Andrews McMeel Publishing, $16.99). It's a crustless creation to be enjoyed right from the oven with vanilla ice cream.

-- June Naylor, Special to the Star-Telegram

Double chocolate scoop pie

1/2 cup unsalted butter

1/4 cup semisweet chocolate chips

3/4 cup sugar

1/2 cup all-purpose flour

1 1/2 teaspoons vanilla extract

2 large eggs, beaten

1 tablespoon buttermilk

1/2 cup dark chocolate chips

Vanilla ice cream, for serving

1. Preheat oven to 350 degrees. Lightly grease a 9-inch pie plate.

2. Melt butter and semisweet chips in a medium saucepan over low heat. Remove saucepan from heat and whisk in sugar, flour and vanilla. While whisking, add eggs and buttermilk. Fold in the dark chocolate chips.

3. Pour mixture into prepared pie plate. Bake for 16 minutes. The center will not be set. Serve warm with ice cream.