| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
|
|
One 9- inch pie crust |
| 1/2 |
|
Stick of butter |
| 3 |
|
Squares chopped semisweet chocolate |
| 1 |
c |
Light corn syrup |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Pecan halves |
| 1/2 |
c |
Whipping cream |
INSTRUCTIONS
Preheat oven to 350 degrees. Prepare crust according to package directions.
Roll out on lightly floured board into circle 2 inches larger than 9-inch
pan. Line pie plate with pastry. Trim pastry edge, leaving overhang and
fold overhang under and flute edges. Set aside. In 2 quart saucepan over
low heat, melt butter and chocolate together until smooth. Remove saucepan
from heat. With fork, beat in corn syrup, sugar, vanilla, salt and eggs.
Beat until well blended. Arrange pecans on bottom of pie crust. Carefully
pour egg mixture over pecans. Bake 1 hour or until knife inserted 1 inch
from edge comes clean. Cool on rack. Serve garnished with whipped cream or
make your own favorite crust.
Recipe By :THE DESSERT SHOW SHOW #DS3030
Posted to MC-Recipe Digest V1 #266
Date: Mon, 28 Oct 1996 22:06:26 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”