Prep Time: 40 min
Cook Time: 30 min
Makes: 8 servings
| CRUST |
| • | 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour |
| • | 1/4 teaspoon salt |
| • | 1/2 cup butter, cut in cubes, chilled |
| • | 6 tablespoons ice cold water |
| FILLING |
| • | 3 large eggs, lightly beaten |
| • | 1/2 cup light corn syrup |
| • | 1 teaspoon pure vanilla extract |
| • | 1/4 teaspoon salt |
| • | 2 tablespoons butter |
| • | 1/2 cup semi-sweet chocolate chips |
| • | 1 cup coarsely chopped pecans |
| CHOCOLATE PECAN TOPPING |
| • | 1/2 cup coarsely chopped pecans |
| • | 1/2 cup semi-sweet chocolate chips |
| | CRUST |
| 1. | COMBINE flour and 1/4 teaspoon salt in large bowl or bowl of food processor. Cut in 1/2 cup butter with pastry blender or 2 knives, or if using food processor, add using a quick pulse, until mixture is the size of peas.
|
| 2. | ADD water a little at a time, tossing lightly with fork, or pulsing food processor only a few times, until dough is moist enough to hold together when pressed together. |
| 3. | TURN onto lightly floured surface; press into ball. Flatten ball; fold in half 3 times. (Handle dough as little as possible.) Shape into flattened round, wrap tightly in plastic wrap; chill at least 30 minutes or up to 24 hours. |
| 4. | ROLL dough on lightly floured surface to 12-inch round. Transfer dough to 9-inch pie plate by loosely rolling around rolling pin. Center rolling pin over pie plate; unroll, easing dough into pie plate. |
| 5. | TRIM edges of dough, leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Cover with plastic wrap and chill while preparing filling. |
| | FILLING |
| 1. | HEAT oven to 350°F. |
| 2. | COMBINE eggs, syrup, vanilla and 1/4 teaspoon salt in large bowl. |
| 3. | MELT 2 tablespoons butter and 1/2 cup chocolate chips in microwave-safe bowl on MEDIUM (50% power). Stir at 30 second intervals. Heat just until melted. |
| 4. | STIR chocolate mixture into egg mixture, just until blended. Fold in 1 cup pecans. Pour into prepared pie shell. Sprinkle top with 1/2 cup pecans and 1/2 cup chocolate chips. |
| 5. | BAKE 30 minutes or until browned. Serve warm or cooled. |
Nutritional Information Per Serving:
Serving Size (1 slice, 1/8 of pie), Calories 530 (Calories from Fat 340), Total Fat 38g (Saturated Fat 15g, Trans Fat 0g), Cholesterol 115mg, Sodium 290mg, Total Carbohydrate 48g (Dietary Fiber 4g, Sugars 18g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 4%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.