Carmel Chocolate Pecan Pie
Pie Crust
1 cup butter flavored Crisco
2 cups flour
3 TBS sugar
1/2 cold water
Combine Crisco, flour and sugar until crumbly. Add cold water and mix lightly. Dont over mix. Cover and refrigerate.
Filling
1/2 cup sugar
2 TBS flour
1 1/3 cup light corn syrup
1 tsp vanilla
3 TBS butter
3 eggs
1 cup pecan pieces
2 squares semi Sweet Chocolate
Carmel syrup
Combine Dry ingredients and mix well, add corn syrup and mix. Add vanilla and butter and mix. Add eggs and mix. Add pecans and mix.
In pie shell, cover bottom with melted chocolate and then a layer of carmel syrup. Pour pecan mixture into shell and bake @ 350 for 15 minutes. Cover and bake for an additional 45 minutes or until center is almost set.
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