* Exported from MasterCook *

Arizona Pecan Chocolate Rum Pie

Recipe By : Jerome's Bistro, Tuscon, AZ
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 ts Salt
1 1/4 c Flour
1/2 c Lard -- chilled
3 Eggs -- lightly beaten
3 tb Water
1/4 ts Vinegar
1 1/2 oz Chocolate -- unsweetened
3 tb Butter
3/4 c Dark corn syrup
1/2 c Brown sugar
3/4 ts Vanilla extract
1 tb Rum
1 1/4 c Pecans -- chopped

Mix the salt into the flour and cut in the lard. Measure out 1 tb
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" circle. Fit it into a 9" 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.

Recipe FROM: American Bistro, 1986

Typed by: Karen Mintzias

Posted by: Sam Waring <curmudgn@flash.net>


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