1 c Unbleached all-purpose flour
2 tb Cocoa
2 tb Suger
1 ts Chimaro chile powder
1/8 c Vegetable shortening
1/4 c Unsalted butter
2 tb Sugar
3 tb Cold water
-PIE FILLING-
4 tb Butter
1/4 c Bianca’s Bittersweet Hot
-Fudge sauce
3 Eggs; beaten
3/4 c Dark corn syrup
1/2 c Dark brown sugar
1 ts Vanilla
1 1/4 c Pecan halves
Here is a recipe from the St. Louis Post Dispatch which sounds a little
bland, but this can be fixed. I apologize for the MIME problem with the
last transmission. I’m just getting going. This is from the Februrary 1994
Chile Pepper magazine, p. 41. I haven’t tried it yet, but it won a 1st
prize in “The Great Chile Pepper Recipe Contest”
Sift all the dry ingredients together in a food processor. Add the
shortening to the flour. Cut the butter into chunks and add to the food
processor and process until it is cut into very tiny pieces, about 1
minutes. Add the water and continue to mix until the dough wraps itself
around the blade and forms a ball. Wrap the dough in plastic and
refrigerate for at least 30 minutes. Pastry can be kept in the refrigerator
for about a week or it can be frozen for several months. If frozen, defrost
slowly in a refrigerator before use.
Pie Filling:
Preheat the oven to 425 degrees F.
Line a 9-inch pie pan with the chocolate pie pastry and set aside. Combine
the eggs, corn syrup, sugar, fudge mixture, and vanilla. Stir in the
pecans and pour the mixture into pie shell. Bake for 15 minutes, then
reduce heat to 350 Degrees F and continue baking for another 30 minutes, of
until the edges are set.
Serve with chocolate ice cream for the ultimate chocolate experience!
Serves: 8 to 10 Heat: Mild
Todd Masco | “Bear left.” cactus@bb.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
8 Servings