-CRUST-
1 1/4 c Unbleached white flour
(plus extra for rolling)
6 tb Cold butter
Approximately 3 tablespoons
-cold milk
FILLING
1 tb Butter
2 oz Unsweetened chocolate; (2
-squares)
4 Eggs
3/4 c Dark corn syrup
3/4 c Brown sugar; up to 1
-(packed)
(depending on your sweet
-tooth)
1/2 ts Salt
1 tb Rum; (optional)
1 ts Vanilla extract
2 c Coarsely chopped pecans
A handful of pecan halves
Vanilla ice cream or whipped
-cream
Preparation time: 30 minutes to prepare; 30 minutes to bake Yield: 1
9-inch pie
Bittersweet and just rich enough, this is a very adult pecan pie.
Serve it with vanilla ice cream or whipped cream, and kids will love
it too.
CRUST: 1) Place the flour in the work bowl of a food processor fitted
with the steel blade. Cut the butter into small pieces, add it to the
flour, then pulse until it becomes a uniform mixture resembling
coarse cornmeal.
2) Add milk 1 tablespoon at a time, pausing after each addition until
the dough holds together. (You may not need all of the milk.)
3) Flour a clean, dry surface, and 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.
FILLING:
1) Preheat oven to 375?F. Gently melt butter and chocolate together
in a double boiler. Remove from heat.
2) In a medium-sized mixing bowl, beat eggs at high speed with an
electric mixer. Slowly drizzle in the chocolate mixture as you beat
the eggs. Add all other ingredients except the pecans, and mix well.
3) Spread the chopped pecans into the unbaked pie shell. Pour in the
batter, and scatter a few pecan halves on top.
4) Bake 30 minutes, or until solid in the middle when shaken. Cool at
least to room temperature before serving. This also tastes very good
cold, so you can make it a day or two in advance, cover it tightly
with plastic wrap, and refrigerate until use.
Yields
1 servings