Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat the oven to 350 degrees. line a 9" pie plate with the pastry. combine the butter and chocolate in a saucepan. heat gently, stirring often, until melted and blended. beat the eggs until light and frothy. stir in the corn syrup, sugar, and vanilla. pour in the chocolate mixture, stirring. pour the filling into the prepared pie plate. bake 35 to 40 minutes, or until the top is slightly crunchy and the filling is set. do not overcook. the filling should remain soft inside. this is best served warm with a spoonful of vanilla ice cream on top, but it is excellent served at room temperature or cold.

Target recipe: melt butter in a large skillet over low heat; add crushed wafers and toss in butter to coat. press crumb mixture in a 9-inch pie plate. cool. spoon softened ice cream onto crust. freeze until firm. top with cold fudge sauce. store in freezer 8 to 10 hours. remove from freezer and allow to stand 5 to 10 minutes before serving. to serve, top with whipped cream, pecans, and chocolate curls.