| Source: Baking Fest |
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Time and Temperature: 350 degrees F. 40-50 min.
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Yield: 1 9-inch pie - serves about 8 |
| Note: Start this one early, it takes time to set. Tried this years ago from a little brochure and it always comes out great, looks great and tastes even better. |
| INGREDIENTS: |
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Crust: one unbaked pie shell (your favorite recipe)
Pecan Filling:
1/2 cup corn syrup
1/3 cup sugar
3 Tablespoons melted butter
2 eggs
1/4 teaspoon salt
3/4 cup corsely chopped pecans |
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Chocolate Filling
1/4 cup milk
4 squares Baker's Semi Sweet Chocolate
1/4 teaspoon vanilla
Topping:
1 cup whipping cream
2 Tablespoons icing sugar
1/4 teaspoon vanilla |
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| Prepare pastry for 9 inch pie shell. Combine cornsyrup, sugar, butter, eggs and salt in mixer. Beat 1 minute. Stir in pecans. Pour into pie crust. Bake at 350 Farenheit for 40 - 50 minutes or until puffed and golden brown. Cool on wire rack 1 hour. Combine milk, chocolate and vanilla. Heat til just smooth. Refridgerate til mix thickens slightly, about 1 1/2 hours. Stir chocolate gently, then spread over pecan filling. Refridgerate til set, about 1 hour. Beat cream, icing sugar and vanilla to stiff peaks. Decorate pie with cream and chopped pecans. Refridgerate til serving. Makes about 8 servings. |
