CHOCOLATE-PECAN-RUM PIE

Chocolate-Pecan-Rum Pie image

Provided by Sara Rimer

Categories dessert

Time 2h15m

Yield Eight servings

Number Of Ingredients 16

Ingredients

Unsalted butter for greasing the pan, plus 2 tablespoons melted
2 cups sifted all-purpose flour
1 cup plus 2 teaspoons sugar
1 teaspoon cinnamon
1/8 teaspoon allspice
3/4 cup shortening
6 tablespoons ice water, approximately
1 1/2 cups pecans
1 cup semisweet chocolate chips
3 eggs, lightly beaten
1 cup dark corn syrup
1 tablespoon vanilla extract
1 teaspoon minced lemon zest
1/8 teaspoon nutmeg
1 tablespoon rum or more, to taste
Whipped cream (optional)

Steps:

Grease a nine-inch pie pan.
In a mixing bowl, combine the flour, two teaspoons sugar, the cinnamon and allspice. Cut in the shortening until the mixture resembles coarse meal. Gradually sprinkle in the ice water while lightly kneading the dough by hand until it holds together. Gather into a ball, wrap in waxed paper and refrigerate for one hour.
Preheat the oven to 375 degrees. Roll out the dough to one-eighth-inch thickness. Line the prepared pan, trimming the extra dough at the top. Spread the pecans and chocolate chips on the bottom.
In a mixing bowl, combine the melted butter, remaining sugar, eggs, corn syrup, vanilla extract, lemon zest and nutmeg. Pour into the pan.
Bake for 15 minutes, lower the oven temperature to 350 degrees and bake for 30 minutes, or until the top begins to brown and the center is almost set. Remove, sprinkle with rum and cool. Serve at room temperature with some whipped cream, if desired.

Nutrition Facts : @context http, Calories 785, UnsaturatedFat 29 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 91 milligrams, Sugar 71 grams, TransFat 3 grams