INGREDIENTS

INSTRUCTIONS

PIE CRUST
In a large bowl, mix together eggs, dark brown and white sugar,
syrup, and vanilla. Set aside.
In a double boiler, melt butter, bourbon, and chocolate together.
Allow to cool down about 2 minutes. Fold chocolate mixture into egg
mixture. Add pecans and pour into pie crust. Bake 45 to 55 minutes or
until knife inserted halfway between center and edge comes out clean.
Yield: 8 servings
  PIE CRUST:
In a bowl, mix together flour, salt and sugar. Add in shortening
using a pastry blender or a fork until flour forms small chunks.
Sprinkle cold water into the mixture one tablespoon at a time. Toss
mixture lightly with a fork until dough forms a ball. Divide dough
into two equal parts and form a ball. Wrap each dough ball in clear
cellophane wrap. Allow dough to rest in refrigerator about twenty
(20) minutes. Lightly flour rolling surface and roiling pin. Take one
dough ball and roll crust into a circle. Trim 1 inch larger than
upside down pie- plate. Loosen dough carefully. Fold dough into
quarters. Place folded dough into
center of pie pan. Unfold each quarter and press into pie pan. Trim
edge even with pie pan. Crust is now ready for pie filling.
Yield: 2 (9-inch) pie crusts
Converted by MC_Buster.
NOTES : Recipe Courtesy of Richard Jones, Executive Chef of Richard's
Place
Recipe by: IN FOOD TODAY SHOW #INL088
Converted by MM_Buster v2.0l.

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