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FareShare Gazette Recipes -- November 2008 - T's

 

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Triple Chocolate Chunk Pecan Pie

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* Exported from MasterCook *

Triple Chocolate Chunk Pecan Pie

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Volume 11-11 Nov 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 9 inch baked pie shells
9 tablespoons unsalted butter -- cut
into 1-inch pieces
2 1/4 cups packed dark brown sugar
1 1/2 teaspoons salt
6 large eggs
1 1/2 cups light corn syrup
3 teaspoons vanilla extract
3 cups pecans -- toasted, chopped
6 ounces semisweet chocolate -- cut
into 1/4-inch pieces
6 ounces milk chocolate -- cut
into 1/4-inch pieces
6 ounces white chocolate -- cut
into 1/4-inch pieces

1. Adjust oven rack to center position; heat oven to 275F. Place pie
shells in oven if not already warm.

2. Melt butter in medium heatproof bowl set in skillet of water maintained
at just below simmer. Remove bowl from skillet, mix in sugar and salt with
wooden spoon until butter is absorbed. Beat in eggs, then corn syrup and
vanilla. Return bowl to hot water; stir until mixture is shiny and warm to
the touch, about 130F. Remove from heat, stir in pecans.

3. Pour mixture into warm shells. Scatter chocolate pieces over pecan
mixture. Gently press them into the filling with the back of a wooden
spoon.

4. Bake until center feels set yet soft, like gelatin, when gently pressed,
55 to 65 minutes. Transfer pie to rack; let cool completely, at least 4
hours. Serve pie at room temperature or warm, with lightly sweetened
whipped cream or vanilla ice cream.

NOTES. If you want warm pie, cool the pie thoroughly, then cut and warm it
in a 250F oven for about twenty minutes.

Made by Doris on November 26, 2008.

One of the holiday desserts our daughter always requests is a Triple
Chocolate Chunk Pecan Pie that Doris makes. She made two of them yesterday
and, as usual, they were great -- very rich, though. We have found that the
original recipe for this dessert does not really fill the crust the way it
should. This is the recipe she uses for 2 nicely filled pies.

Contributed to the FareShare Gazette by Art; 29 November 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 584 Calories; 32g Fat (46.6% calories from 
fat); 6g Protein; 77g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 288mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Fat; 5 Other Carbohydrates.

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