Faster horses said:
I went back and read those 2 pages, Laze Ace...hilarous...but so is your wife.
And speaking of that, Fightless Fridays was mentioned. At times,
I think we need to do that again...
TTB, did you ever give us the recipe for the chocolate pecan
pie???? I'd sure like to have it. And thanks.
First lazy ace is being lazy (he could have posted this himself) and wanted you to know that you have to double the recipe and make two, because it only makes two pieces :roll: and that it is best served with an ice cold glass of milk. He says "Perfect!"
This is really easy to make, and really yummy to eat! I like it with lots of homemake whipped cream!
Enjoy...
Cheers---
TTB :wink:
Chocolate Pecan Pie
Ingredients:
Pastry for single crust pie
1/4 cup butter
2 oz. unsweetened chocolate
3 eggs
1 cup dark corn syrup
3/4 cup sugar
1 1/2 tsp vanilla
1 cup pecan halves
Instructions
1. Preheat over to 350*. Prepare and roll out pastry as directed. Line a 9 inch pie plate with the pastry. Trim and flute edge of pastry. Set aside.
2. In a small heavy saucepan, combine butter and chocolate. Cook over low heat until melted, stirring to mix. Remove from heat and cool.
3. In a bowl beat eggs slightly. Stir in corn syrup, sugar, vanilla, and chocolate mixture. Stir in pecans.
4. Place pastry lined pie plate on the oven rack. Carefully pour filling into pastry shell. Cover edge of pie with foil to prevent over browning.
5. Bake for 20 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
6. Cool pie at room temperature for 1 to 2 hours on a wire rack. Refrigerate within 2 hours. Cover for longer storage. If desired, serve with chocolate whipped cream.