Arizona Pecan Chocolate Rum Pie

* Exported from MasterCook *

ARIZONA PECAN CHOCOLATE RUM PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts

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 Unsweetened chocolate
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 Chopped pecans

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.



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