| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Quick and e, Holiday coo, Favorites, Winter | 1 | Servings | |
INGREDIENTS
| —crust— | ||
| 1/3 | c | Butter |
| 1 | c | Unbleached white flour |
| 3 | tb | Ice water -filling— |
| 3/4 | c | Sugar |
| 1/2 | c | Maple syrup or dark corn syrup |
| 2 | tb | Coffee liqueur (or brewed strong black coffee) |
| 2 | tb | Butter |
| 2 | tb | Unbleached white flour |
| 3 | lg | Eggs |
| 1/2 | c | Semisweet chocolate chips |
| 1 | c | Toasted pecans |
INSTRUCTIONS
Preheat the oven to 400 F. For the crust, cut the butter into the flour with a knife, a pastry cutter, or your fingers, until the mixture resembles a course cornmeal. Add about 3 tablespoons of ice water, and combine until the dough clings together in a ball. Roll it out on a lightly floured board. Place the crust in a 9-inch pie plate, and crimp the edges. To make the filling, place all of the filling ingredients except the pecans in a blender or food processor and puree until the chocolate chips are completely ground up and everything is smooth. If you don't have a machine, melt the chocolate and butter on very low heat. Cool it and beat it with all of the other filling ingredients except the pecans. Pour the filling over the pecans in a bowl, and stir just enough to coat the nuts. Pour the filling into the unbaked 9-inch pie shell. Bake at 400 F for 10 minutes. then reduce the heat to 350 F and bake for another 30 minutes or until the filling is set but still moist. Cool completely before cutting. Serve with whipped cream or vanilla ice cream. Recipe by: Sundays at Moosewood Restaurant Posted to MC-Recipe Digest V1 #789 by Lynn Cage <ltcage@onr.com> on Sep 18, 1997
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