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Ingredientes
- 1/4 tsp Salt
- 1 1/4 c. Flour
- 1/2 c. Lard chilled
- 3 x Large eggs lightly beaten
- 3 Tbsp. Water
- 1/4 tsp Vinegar
- 1 1/2 ounce Unsweetened chocolate
- 3 Tbsp. Butter
- 3/4 c. Dark corn syrup
- 1/2 c. Brown sugar
- 3/4 tsp Vanilla extract
- 1 Tbsp. Rum
- 1 1/4 c. Minced pecans
Direcciones
- Mix the salt into the flour and cut in the lard. Measure out 1 Tbsp. of the beaten Large eggs into a small bowl and reserve the remaining Large eggs. Add in the water and vinegar to the bowl and stir. Slowly add in the liquid to the flour and lard, just till the mix holds together to create 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 chill it if you plan to finish the pie after several hrs, or possibly freeze it if you are completing the recipe at this point. This will prevent shrinkage.
- Heat the chocolate and butter together in a heavy saucepan. Set aside and allow to cold.
- Stir the corn syrup and sugar into the reserved Large eggs. Add in 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 possibly till set. The filling will rise and then fall. Remove from the oven and cold on a rack. Serve slightly hot or possibly at room temperature.
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