Post by JJ Judkins on Jun 16, 2011 12:47:08 GMT -6
chocolaty southern pecan pie
Measure
Ingredient
2 cups Kellogg's Cocoa Krispies; finely crushed
1â…“Â cup Flour
⅔ cup Cold butter or margarine; cut into bits
2 tablespoons Milk; (up to 4)
1 cup Semisweet chocolate chips
2¼ cup Chopped pecans
⅔ cup Firmly packed light-brown sugar
⅔ cup Light corn syrup
3 larges Eggs
2 tablespoons Butter or margarine; melted
1 tablespoon Vanilla extract
CRUST FILLING Heat oven to 375 degrees. Have ready a 9 1/2 in. deep-dish
pie
plate. Crust: Mix crushed cereal and flour in a medium bowl. Cut in butter with
a pastry blender until mixture forms fine crumbs. Gradually stir in milk until
mixture starts sticking together. Press over bottom and up sides of pie plate.
Flute or crimp edges, if desired. Filling: Sprinkle chocolate chips, then pecans
over bottom of pie shell. In a large bowl, whisk brown sugar, corn syrup, eggs,
butter and vanilla until well blended and smooth. Pour over chocolate chips and
pecans. Bake 40 - 45 min. or until filling is set and golden brown. Cool on rack
at least 30 min. before serving. Refrigerate any leftovers. serves 8
Laura
Measure
Ingredient
2 cups Kellogg's Cocoa Krispies; finely crushed
1â…“Â cup Flour
⅔ cup Cold butter or margarine; cut into bits
2 tablespoons Milk; (up to 4)
1 cup Semisweet chocolate chips
2¼ cup Chopped pecans
⅔ cup Firmly packed light-brown sugar
⅔ cup Light corn syrup
3 larges Eggs
2 tablespoons Butter or margarine; melted
1 tablespoon Vanilla extract
CRUST FILLING Heat oven to 375 degrees. Have ready a 9 1/2 in. deep-dish
pie
plate. Crust: Mix crushed cereal and flour in a medium bowl. Cut in butter with
a pastry blender until mixture forms fine crumbs. Gradually stir in milk until
mixture starts sticking together. Press over bottom and up sides of pie plate.
Flute or crimp edges, if desired. Filling: Sprinkle chocolate chips, then pecans
over bottom of pie shell. In a large bowl, whisk brown sugar, corn syrup, eggs,
butter and vanilla until well blended and smooth. Pour over chocolate chips and
pecans. Bake 40 - 45 min. or until filling is set and golden brown. Cool on rack
at least 30 min. before serving. Refrigerate any leftovers. serves 8
Laura