posted by Ann 06-18-98 6:10 PM
Yield: 1 9" pie
1 1/4 cups All-purpose flour
2 tsp Granulated sugar
1/4 tsp Salt
1/2 cup Cold butter
3 Tbl -to 4 Tbl Cold water
3/4 cup Granulated sugar
1 cup Dark corn syrup
1/4 cup Butter; melted and cooled
1 tsp Vanilla extract
1/4 tsp Salt
1 1/2 cups Chopped pecans or walnuts
2/3 cup Semisweet chocolate chips -OR semisweet or- bittersweet chocolate bar, chopped (3 oz)
1 cup Whipping cream
1 1/2 Tbl Confectioners' sugar
For crust, combine flour, granulated sugar and salt. Cut in butter with a pastry blender or two knives until the size of small peas. Add water 1 Tbl. at a time until dough holds together when pressed. Shape dough in a disc, wrap in plastic wrap. Chill 30 min or until almost firm.
Preheat oven to 350. Roll dough on lightly floured surface to 13" circle, 1/8" thick.
Transfer to 9" pie plate. Trim edges; turn edges under and flute by pinching to form a decorative edge.
Beat eggs, beat in granulated sugar, corn syrup, butter, vanilla and salt. Stir in nuts and chocolate. Bake 55 minutes or until filling is puffed and crust is golden brown.
Cool on wire rack. Whip cream with confectioners sugar until soft peaks form. Serve pie with whipped cream. A 9" prepared pie crust also may be used.
Yield: 1 9" pie Servings: 8 slices
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