PIE - CHOCOLATE SANTA'S CHOICE

By akselden

Ingredients

• Pecan Pastry:
• 1 1/4 C. all-purpose flour
• 1/4 tsp. salt
• 1/3 C. shortening
• 1/4 C. finely chopped pecans
• 4-5 T. cold water, divided
• Filling:
• 3/4 C. packed brown sugar
• 1/2 C. granulated sugar
• 1/2 C. all-purpose flour
• 1/2 C. chopped pecans
• 1 C. butter, melted and cooled
• 2 beaten eggs
• 1/2 tsp. vanilla
• 1 C. semisweet chocolate pieces
• Vanilla ice cream (optional)

Details

Servings 6

Preparation

Step 1

1. Pecan Pastry: In a mixing bowl, combine flour and salt. Cut in shortening till pieces are the size of small peas. Stir in pecans. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with fork. Push to side of the bowl. Repeat till all is moistened (use 4 to 5 tablespoons water total). Form into ball. On a lightly floured surface, roll dough to form a 12-inch circle. Ease into 9-inch pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Crimp edge.

2. Preheat oven to 350 degrees.

3. In a mixing bowl, stir together brown sugar, granulated sugar, flour and pecans till well combined. Add butter, eggs and vanilla; stir till well combined. (Filling will be very thick.) Stir in the semisweet chocolate pieces, Spoon into pastry-lined pie plate.

4. Bake in oven for 50 to 55 minutes or till a knife inserted near the center comes out clean. Cool completely on a wire rack before cutting. Cover and chill, if you like.

5. Before serving, re-warm pie. Serve with ice cream, if you like. Store in refrigerator.