CHOCOLATE-PRALINE PIE

Steps:

• Prepare the pastry. On lightly floured surface flatten the dough with hands. Roll the dough from the center to the edge, forming a circle about 12 inches in diameter. Ease the pastry into a 9-inch pie plate, being careful to avoid stretching the pastry. Trim the crust even with the edge of the pie plate. Reroll the dough scraps. Use an hors d'oeuvre cutter to make cutouts from scraps. Brush the edge of pastry with water. Arrange the cutouts and semisweet chocolate pieces around the edge. Do not pierce the pastry.
• For filling, in a mixing bowl beat the eggs slightly with a rotary beater or a fork.
• Stir in the corn syrup.
• Add the sugar, margarine or butter, and praline liqueur or Amaretto, stirring till sugar is dissolved.
• Stir in the pecans and 1/2 cup chocolate pieces.
• Place the pastry-lined pie plate on oven rack; pour the filling into the plate. To prevent the pastry from overbrowning, cover the edge of the pie with a piece of foil.
• Bake pie in a 350° oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or till knife inserted near the center of the pie comes out clean. Cool pie thoroughly on a wire rack before serving. Cover the pie; chill in the refrigerator to store.
• Pastry for Single-Crust Pie: In a medium mixing bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup shortening till the pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the flour and shortening mixture; gently toss with a fork. Push mixture to the side of the bowl. Repeat till all is moistened (3 to 4 tablespoons water total). Form dough into a ball.
• Nutrition information per serving: 574 cal., 6 g pro., 70 g carbo., 32 g fat, 103 mg chol., 280 mg sodium, 1 g dietary fiber. U.S.RDA: 18% thiamine, 20% iron, 12% phosphorus.