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Home -> Baked Goods -> Pastries
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Pie Crust: 2 cups sifted all purpose flour 2 tsp. sugar 1 tsp. ground cinnamon 1/8 tsp. ground allspice 3/4 cup solid vegetable shortening approximately 6 tbsp. ice water
Filling: 2 tbsp. melted butter 1 cup sugar 1 1/2 cup chopped pecans 1 cup semisweet chocolate chips 3 large eggs, beaten to blend 1 cup dark corn syrup 1 tbsp. vanilla extract 1 tsp. finely grated lemon peel 1/8 tsp. ground nutmeg 1 tbsp. rum, or to taste
Directions
For Crust: Grease a 9 inch pie pan. Combine flour, sugar, cinnamon and allspice in a large bowl. Cut in shortening until mixture resembles coarse meal. Gradually knead in ice water until dough comes together. Form into a ball. Wrap in plastic wrap or wax paper and refrigerate 60 minutes. Roll the dough out to 1/8 inch thick. Line the prepared pan with the dough, trimming off excess. Refrigerate while preparing filling.
For Filling: Preheat oven to 375 degrees. Spread the pecans and chocolate chips over the bottom of the crust. Mix together melted butter, sugar, eggs, corn syrup, vanilla, lemon peel and nutmeg. Pour into crust. Bake 15 minutes. Lower oven temperature to 350 degrees. Bake 30 minutes until top begins to brown and center is almost set. Remove from oven and sprinkle with rum. Cool. Serve at room temperature. Garnish with whipped cream if desired.
Serves 8 to 10.
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