Fudge Pecan Pie
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cold margarine/Butter||4 Tablespoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Unsweetened chocolate square||2|
|Light corn syrup||16 Ounce (1 Bottle)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Pecans||1 1⁄2 Cup (24 tbs)|
Prepare Pastry: In medium bowl, mix flour and salt.
With a pastry blender or two knives used scissor fashion, cut in margarine or butter, and shortening until coarse crumbs form.
Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork until dough is just moist enough to hold together.
Wrap dough with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Meanwhile, prepare Filling: In 4 quart saucepan, melt margarine or butter, and chocolate over low heat, stirring frequently.
With wire whisk, beat in corn syrup, eggs, and vanilla.
Gradually whisk in flour, sugar, and salt until blended.
Preheat oven to 350°F.
On lightly floured surface, with floured rolling pin, roll dough into a round 2 inches larger in diameter than inverted 9 1/2 inch deep dish pie plate.
Ease dough into pie plate; trim edge, leaving 1 inch overhang.
Fold overhang under; pinch to form high decorative edge.
Chop 1 cup pecans; spread over crust.
Carefully, pour filling over chopped pecans; arrange remaining 1/2 cup pecans on top.
Bake 65 to 75 minutes, until filling is set and knife inserted 1 inch from edge comes out almost clean.
Cool pie on wire rack.