Name: Chocolate Pecan Pie 2
Ingredients: 1/4 c Cold butter; 1 c Unbleached flour; 2 tb Cold milk or buttermilk; 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; 1/2 pt Heavy cream; 3 tb Sugar; 1/4 ts Vanilla extract; 2 tb Rum

We as Bible-believing evangelical Christians are locked in a battle. This is not a friendly gentleman's discussion. It is a life and death conflict between the spiritual hosts of wickedness and those who claim the name of Christ… But do we really believe that we are in a life and death battle? Do we really believe that the part we play in the battle has consequences for whether or not men and women will spend eternity in hell? Or whether or not those who do live will live in a climate of moral perversion and degradation? Sadly, we must say that very few in the evangelical world have acted as if these things are true... Where is the clear voice speaking to the crucial issues of the day with distinctively biblical, Christian answers? With tears we must say it is not there and that a large segment of the evangelical world has become seduced by the world spirit of this present age. And more than this, we can expect the future to be a further disaster if the evangelical world does not take a stand for biblical truth and morality in the full spectrum of life.

Francis Schaeffer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		R, E, G, Exports	1	Servings

INGREDIENTS

1/4	c	Cold butter
1	c	Unbleached flour
2	tb	Cold milk or buttermilk
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
1/2	pt	Heavy cream
3	tb	Sugar
1/4	ts	Vanilla extract
2	tb	Rum

INSTRUCTIONS

CRUST
FILLING
OPTIONAL TOPPINGS
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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