Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Arizona Pecan Chocolate Rum Pie
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- #48013
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/4 teaspoon salt
1 1/4 cup flour
1/2 cup lard, chilled
3 eggs, lightly beaten
3 tablespoons water
1/4 teaspoon vinegar
1 1/2 ounce unsweetened chocolate
3 tablespoons butter
3/4 cup dark corn syrup
1/2 cup brown sugar
3/4 teaspoon vanilla extract
1 tablespoon rum
1 1/4 cup pecans, chopped
directions
Preheat oven to 325 degrees F.
Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of the beaten eggs into a small bowl and reserve the remaining eggs. Add the water and vinegar to the bowl and stir. Slowly add the liquid to the flour and lard, just until the mixture holds together to form a dough.
Lightly flour a work surface and rolling pin and roll the dough into an 11-inch circle. 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. This will prevent shrinkage.
Melt the chocolate and butter together in a heavy saucepan. Set aside and allow to cool.
Stir the corn syrup and sugar into the reserved eggs. Add the chocolate and butter, vanilla, rum and the pecans. Mix well and pour into the pie shell.
Bake in the preheated oven for 1 hour, or until set. The filling will rise and then fall. Remove from the oven and cool on a rack. Serve slightly warm or at room temperature.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 26, 2008
This is a VERY chocolatey recipe. We used 8-year-old anejo rum, extra vanilla, and doubled the recipe using deep-dish crusts. No oven temperature was indicated in this recipe. We opted for the ubiquitous 350 and started checking at 50 minutes. Smelling VERY good,