INGREDIENTS

INSTRUCTIONS

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  Recipe By: Still Life With Menu/Mollie
Katzen  Posted to EAT-L Digest  6 November 96  Date:    Thu, 7 Nov 1996
12:09:26 -0500  From:    "McNamara, Kelly" <kmcnamara@LIGGETT.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4855
Calories From Fat: 2624
Total Fat: 306.9g
Cholesterol: 1100.6mg
Sodium: 1745.5mg
Potassium: 2114.5mg
Carbohydrates: 493.4g
Fiber: 33.7g
Sugar: 352g
Protein: 70.5g