| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 1/2 |
lb |
Cream cheese |
| 2 |
ts |
Vanilla |
| 2 |
c |
Flour |
| 1 |
c |
Pecans |
| 4 |
tb |
Unsalted butter |
| 2 |
|
Eggs |
| 1 |
c |
Dark corn syrup |
| 1/4 |
c |
Molasses |
| 1/2 |
c |
Brown sugar |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Chocolate chips (or more) |
INSTRUCTIONS
DOUGH
FILLING
FOR DOUGH: CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or
processor. Reduce speed to low and add the flour. Mix until just
incorporated. Remove the dough, form into three balls and wrap in plastic
wrap. Chill one hour before using. Uncooked dough can be frozen up to two
months. Freeze uncooked balls of dough or freeze dough in pie tins. Makes
three 10-inch pies. FOR FILLING: MIX PECANS AND BUTTER in a small saucepan
over medium heat and cook until butter turns a golden color. Remove from
heat and set aside. In a mixing bowl combine eggs, corn syrup, molasses,
brown sugar and vanilla. Mix until smooth and then mix in the pecans and
butter. Pour this filling into the pie crust and sprinkle with the
chocolate chips. Place on the middle rack of a preheated 350F oven and bake
until the center of the pie is set, about 35 to 40 minutes. Remove from the
oven and let the pie cool before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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