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Ingredientes
- 9 in. pie shell, baked and cooled
- 2 sq. (2 ounce.) unsweet chocolate melted and cooled
- 1/2 c. butter, softened
- 2 c. pecan halves, coarsley broken
- 2 egg yolks
- 1 c. heavy cream, whipped
- 2 c. confectioner's sugar
- 1/4 teaspoon salt
- 1/4 c. dark rum
- 1 teaspoon lemon juice
Direcciones
- Prepare crust. In large bowl of mixer combine butter, egg yolks, sugar, salt, rum, and lemon juice. Blend at low speed, then beat at high speed till smooth and fluffy. With rubber spatula stir chocolate into butter mix till well blended. Mix in pecans, then the cream. Pile filling into pie shell and refrigerateovernight. Remove from refrigerator for 1 hour before serving. Serves 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 10 servings | |
| Calories 309 | |
| Calories from Fat 190 | 61% |
| Total Fat 21.99g | 27% |
| Saturated Fat 9.31g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 128mg | 5% |
| Potassium 60mg | 2% |
| Total Carbs 25.89g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 23.99g | 16% |
| Protein 1.4g | 2% |
