Arizona Pecan Chocolate Rum Pie

* Exported from MasterCook *

Arizona Pecan Chocolate Rum Pie

Recipe By : Sam Waring <curmudgn@flash.net>
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 t Salt
1 1/4 c Flour
1/2 c Lard; chilled
3 Eggs; lightly beaten
3 T Water
1/4 t Vinegar
1 1/2 oz Chocolate, unsweetened
3 T Butter
3/4 c Corn syrup, dark
1/2 c Sugar, brown
3/4 ts Vanilla extract
1 T Rum
1 1/4 c Pecans; chopped

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.

* Source: Jerome's (Tuscon, Arizona)
* American Bistro, 1986
* Typed for you by Karen Mintzias
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