Text 21297, 68 rader
Skriven 2012-02-15 05:18:00 av Dave Drum (1:124/311)
Ärende: BH+G 878
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Chocolate Pecan Pie
 Categories: Pies, Pastry, Desserts, Chocolate, Nuts
      Yield: 6 servings
 
      1    Mission Beach Cafe Pastry
           +=OR=+
      1    Crust of a rolled
           - refrigerated unbaked pie
           - crust
      4 oz Bittersweet chocolate;
           - chopped
      3 lg Eggs; beaten
      1 ts Vanilla
    1/2 c  Unsalted butter
    3/4 c  Packed brown sugar
    3/4 c  Light-colored corn syrup
      2 tb All-purpose flour
    1/4 ts Salt
  1 1/2 c  Pecan pieces
 
  Preheat oven to 375øF/190øC. Prepare and roll out pastry
  portion on a lightly floured surface to a circle about
  12-inches in diameter *. Transfer pastry to a 9-inch pie
  tin or plate without stretching. Trim pastry to 1/2 inch
  beyond edge of pie plate. Fold edge under. Place in
  freezer for 10 minutes. Line unpricked pastry with an
  8-3/4-inch foil pie pan **; fill with dried beans or pie
  weights. Place on a foil lined baking sheet. Bake for 30
  minutes. Carefully remove foil pie tin. Bake 5 minutes
  more. (Or if using rolled refrigerated unbaked pie crust,
  bake pie crust according to package directions for one
  crust pie.) Reduce oven temperature to 350øF/175øC.
  
  Sprinkle chocolate in bottom of pastry; set aside. In a
  large bowl beat eggs and vanilla; set aside.
  
  In a medium saucepan combine butter, brown sugar, corn
  syrup, flour, salt and pecans. Cook and stir until mixture
  comes to a full boil; boil 15 seconds. Remove from heat.
  
  Quickly beat about 1 cup hot pecan mixture into eggs. Beat
  in remaining pecan mixture (work quickly to avoid cooking
  eggs). Pour over chocolate in crust.
  
  Bake for 50 minutes, tenting with foil after 35 minutes to
  prevent over browning, until edges are puffed and center
  appears set when gently shaken.
  
  Cool on a wire rack. Cover and chill remaining pie.
  
  * Be sure to patch any cracks that develop during rolling.
  
  ** Trim top rim of foil pie pan at about 2 inch intervals;
  fold upwards.
  
  Better Homes & Gardens | November 2011
  
  MM Format by Dave Drum - 12 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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