Arizona pecan chocolate rum pie
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Arizona pecan chocolate rum pie
  Chocolate    Rum    Pie    Pecans  
Last updated 6/12/2012 1:04:58 AM. Recipe ID 29714. Report a problem with this recipe.
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      Title: Arizona pecan chocolate rum pie
 Categories: Pies, Desserts
      Yield: 1 Pie
    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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Recipe ID 29714 (Apr 03, 2005)

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