-CRUST-
1/4 c Cold butter
1 c Unbleached flour
2 tb Cold milk or buttermilk
FILLING
1 tb Butter
2 oz Unsweetened chocolate
4 lg Eggs
3/4 c Dark corn syrup
1/2 c Packed brown sugar
1/2 ts Salt
1 tb Rum
1 ts Vanilla extract
2 c Coarsely chopped pecans
Handful of pecan halves
-OPTIONAL TOPPINGS-
1/2 pt Heavy cream
3 tb Sugar
1/4 ts Vanilla extract
2 tb Rum
FOR CRUST: Using a food processor or a manual pastry cutter or two forks,
combine the butter and flour until they form a uniform mixture resembling
coarse corn meal.
Add just enough milk (1 tablespoon at a time) to hold the dough together.
Roll out the dough to fit a 9-inch pie pan, using extra flour to prevent
sticking as you roll. Form a crust with artfully fluted edges. Set aside.
FOR THE FILLING: Preheat the oven to 375#161#F.
Melt butter and chocolate together. Remove from heat.
Beat eggs at high seed with an electric mixer. Slowly drizzle in the
chocolate mixture, as you keep beating the eggs. Beat in all other
ingredients except the pecans.
Spread the chopped pecans into the unbaked pie shell. Pour in the batter,
and scatter a few pecan halves on top.
Bake 30 minutes, or until solid in the middle. If you want the topping,
whip the cream with the sugar, vanilla, extract, and rum. Serve warm, at
room temperature, or cold with optional whipped cream, if desired.
REG shared by Kelly T. McNamara, Cleveland, OH, USA.
Per serving (excluding unknown items): 3226 Calories; 193g Fat (53%
calories from fat); 33g Protein; 358g Carbohydrate; 1202mg Cholesterol;
2381 mg Sodium
Yields
1 Servings