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      Chocolate Chunk Pecan Pie

      20107892_BG1.jpg
      20107892_BG1.jpg







      Chocolate Chunk Pecan Pie


      1 unbaked (9-inch) pie crust
      3 lg. eggs
      1 c. light corn syrup
      ½ c. sugar
      ¼ c. melted margarine
      1 tsp. vanilla
      1c. pecans, coarsely chopped
      ¾ c. semi-sweet chocolate chunks


      Preheat oven to 350*. Combine eggs, corn syrup, sugar, butter and vanilla in medium bowl with a wire whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of crust. Pour pecan mixture into pie shell. Bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover crust edge with foil. Cool on wire rack for 2 hours, refrigerate.


      Tupperware Bowl Pie Crust


      2 c. flour
      1 tsp. salt
      2/3 c. lard or shortening
      6 T. ice water


      Place flour, salt and lard in medium-sized Tupperware mixing bowl; seal, burp, shake until mixture resembles corn meal (about 2 minutes). Add ice water; seal, burp, shake until it starts to thump. Then use rolling motion until crust gathers into a ball. Divide dough in half. Roll out and make crust. Makes 2 crusts.

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