Arizona pecan chocolate rum pie

 
                      Arizona Pecan Chocolate Rum Pie
 
 Recipe By     : Sam Waring 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  t             Salt
    1 1/4  c             Flour
      1/2  c             Lard; chilled
    3                    Eggs; lightly beaten
    3      T             Water
      1/4  t             Vinegar
    1 1/2  oz            Chocolate, unsweetened
    3      T             Butter
      3/4  c             Corn syrup, dark
      1/2  c             Sugar, brown
      3/4  ts            Vanilla extract
    1      T             Rum
    1 1/4  c             Pecans; chopped
 
    Mix the salt into the flour and cut in the lard.  Measure out 1
    tablespoon of the beaten eggs into a small bowl and reserve the
    remaining eggs. Add the water and vinegar to the bowl and stir.
    Slowly add the liquid to the flour and lard, just until the mixture
    holds together to form a dough.
 
    Lightly flour a work surface and rolling pin and roll the dough into
    an 11-inch circle.  Fit it into a 9-inch pie pan and refrigerate it
    if you plan to finish the pie after several hours, or freeze it if
    you are completing the recipe at this point.  This will prevent
    shrinkage.
 
    Melt the chocolate and butter together in a heavy saucepan.  Set
    aside and allow to cool.
 
    Stir the corn syrup and sugar into the reserved eggs.  Add the
    chocolate and butter, vanilla, rum and the pecans.  Mix well and pour
    into the pie shell.
 
    Bake in the preheated oven for 1 hour, or until set.  The filling
    will rise and then fall.  Remove from the oven and cool on a rack.
    Serve slightly warm or at room temperature.
 
    * Source: Jerome's (Tuscon, Arizona)
    * American Bistro, 1986
    * Typed for you by Karen Mintzias
            Fidonet COOKING echo
 
 
                    
 
 
 
 
 
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