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Arizona Pecan Chocolate Rum Pie

Arizona Pecan Chocolate Rum Pie comes together with T Salt, Flour, Lard Chilled, Eggs Lightly Beaten, and T Water. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4
• 1 1/4 cup
• 1/2 cup
• 3
• 3
• 1/4
• 1 1/2 oz
• 3
• 3/4 cup
• 1/2 cup
• 3/4 tsp
• 1
• 1 1/4 cup

Method (preview)

1. 1

   Mix the salt into the flour and cut in the lard.

2. 2

   Add the water and vinegar to the bowl and stir.

3. 3

   Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough.

4. 4

   Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle.

5. 5

   Fit it into a 9-inch pie pan and refrigerate it if you plan to finish the pie after several hours, or freeze it if you are completing the recipe at this point.

6. 6

   This will prevent shrinkage.

7. 7

   Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool.

8. 8

   Stir the corn syrup and sugar into the reserved eggs.

9. 9

   Add the chocolate and butter, vanilla, rum and the pecans.

10. 10

    Mix well and pour into the pie shell.

11. 11

    Bake in the preheated oven for 1 hour, or until set.

12. 12

    The filling will rise and then fall.

13. 13

    Remove from the oven and cool on a rack.

14. 14

    Serve slightly warm or at room temperature.

15. 15

    American Bistro, 1986

16. 16

    Typed for you by Karen Mintzias