Chocolate Pecan Pie

Pie

Here is the pie that I make a lot! Everyone loves it. I got it from a magazine in June 1982. I use this pastry dough recipe, which is from Linda McCartney’s cookbook “Home Cooking.”  This is a photo of the pie before whipped cream (which we add to each slice as we serve it.) I snapped this picture at our friends’ home last night using my mobile phone.

Linda McCartney’s Shortcrust Pastry

1 ½ Cups flour

2 t baking powder

pinch of salt

6 T butter

3 T cold water

  • Mix the flour,  baking powder, and salt together in a large mixing bowl.
  • Cut the butter into small pieces and drop into flour mixture.
  • Use your fingertips to rub the butter into the flour until it has reached the consistency of breadcrumbs.
  • Sprinkle very cold water over the mixture, and mix with a wooden spoon to form a ball. Add a sprinkle more cold water if needed.
  • Lightly flour the counter and a rolling pin, and roll dough into a thin circle.
  • Place in a lightly greased pie pan, leaving some overhanging, which can be trimmed off with a knife.

Chocolate pecan pie

Preheat oven to 350°

1 C sugar                        4T cornstarch

2 eggs, beaten               1 stick butter, melted and cooled

1 t vanilla                        1 – 6 oz. package of Chocolate chips (I used mini-ones and                                                 they worked out better than bigger ones.)

1 C chopped nuts (I used pecans and broke them by hand rather than chopping                                                 them in small pieces.)

1 – 9” unbaked pastry pie shell

whipped cream for topping

  • Combine sugar & cornstarch in a bowl
  • Beat in eggs.
  • Mix in butter, vanilla, chips, and pecans
  • Pour into pastry shell.
  • Bake at 350° for 40 min. or until puffy and lightly browned.
  • Cool pie completely and cut into slim wedges.

Derby whipped cream:

Beat 1/2C heavy cream, with 2 T of confectioners sugar to soft peaks. Add ½ t vanilla &  beat to stiff peaks.

(I, however, just whip up the whipping cream, adding nothing to it.)

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About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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