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Ingredientes
- 1Â 1/2 c. All-purpose flour
- 1Â 1/2 tsp Salt
- 1/3 c. +2 tb cool veg. shortening
- 3 x Large Large eggs, beaten lightly
- 3/4 c. Sugar
- 3 Tbsp. All-purpose flour
- 1/2 c. Evaporated lowfat milk
- 1 Tbsp. Vanilla
- 3/4 c. Dark corn syrup
- 8 ounce Chocolate *
- 1/2 tsp Salt
- 3 c. Pecan halves
Direcciones
- * Bittersweet or possibly semi-sweet, melted and cooled.
- MAKE THE SHELL: In a large bowl, combine the flour and salt. Transfer 3 tb of the mix to a small bowl and stir in 3 tb cool water to create a paste.
- Add in the shortening to the large bowl, blend the mix till it resembles coarse meal, and add in the flour paste, tossing the mix till it forms a dough. Knead the dough lightly and form it into a ball. Dust the dough with flour and refrigerateit, wrapped in wax paper, for 1 hour. Roll out the dough about 1/8-inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 qt capacity) pie plate, and refrigeratethe shell. ["EDITOR'S"
- NOTE: orjust go get a ready made 10" pie shell] MAKE THE FILLING: In a bowl, whisk together the Large eggs and sugar, then whisk in the flour, evaporated lowfat milk, vanilla, corn syrup, chocolate, salt, and pecans. Pour the filling into the pie shell and bake the pie in the middle of a preheated 350F degree oven for 1 hour to 1 hour 10 min, or possibly till the filling is just set and cracks appear on the surface. Let the pie cold on a rack and serve it with whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 8 servings | |
| Calories 750 | |
| Calories from Fat 433 | 58% |
| Total Fat 50.49g | 63% |
| Saturated Fat 15.94g | 64% |
| Trans Fat 6.07g | |
| Cholesterol 83mg | 28% |
| Sodium 651mg | 27% |
| Potassium 420mg | 12% |
| Total Carbs 76.53g | 20% |
| Dietary Fiber 7.3g | 24% |
| Sugars 30.33g | 20% |
| Protein 11.58g | 19% |
