Katiecooks
New member
For The Crust:
Ingredients:
1/2 C shortening
1 C all-purpose flour
1/4 tsp. salt
1/4 C finely chopped pecans
2 to 3 tbls. cold water
Directions:
Preheat oven to 350 degrees. Cut shortening into flour using a pastry blender or two knives until pastry is the consistency of very coarse cornmeal.
Mix in salt and pecans. Add water a tbls. at a time. Mix lightly until dough holds together. Roll dough to approximately 1/4 inch in thickness on floured surface. Place in 8-inch pie pan. Place pie weights or another lightweight pan on top while baking to prevent bubbles from forming. Bake 15 to 20 minutes.
For Pie Filling:
4 tbls. cocoa
3 tbls. cornstarch
6 tbls.plus 4 tbls. sugar
1/4 tsp. salt
2 eggs, separated
2 C milk
1 tsp. vanilla
Pinch cream of tarter
Directions:
Sift cocoa or mash out any lumps with the back of a spoon. Sift or mix cornstarch, cocoa, 6 tbls. of sugar and the salt together. Place the mixture in the top of a double boiler. Beat the egg yolks slightly. While stirring the cocoa mixture, add the milk slowly and then the egg yolks. Cook over medium heat, stirring constantly until mixture is thick. Add vanilla. Cool slightly. Pour mixture into cooled pecan piecrust. Beat egg whites, gradually adding 4 tbls. sugar and a pinch of cream of tarter until soft peaks form. Spread on pie and brown under broiler. This pie is really yummy!
Ingredients:
1/2 C shortening
1 C all-purpose flour
1/4 tsp. salt
1/4 C finely chopped pecans
2 to 3 tbls. cold water
Directions:
Preheat oven to 350 degrees. Cut shortening into flour using a pastry blender or two knives until pastry is the consistency of very coarse cornmeal.
Mix in salt and pecans. Add water a tbls. at a time. Mix lightly until dough holds together. Roll dough to approximately 1/4 inch in thickness on floured surface. Place in 8-inch pie pan. Place pie weights or another lightweight pan on top while baking to prevent bubbles from forming. Bake 15 to 20 minutes.
For Pie Filling:
4 tbls. cocoa
3 tbls. cornstarch
6 tbls.plus 4 tbls. sugar
1/4 tsp. salt
2 eggs, separated
2 C milk
1 tsp. vanilla
Pinch cream of tarter
Directions:
Sift cocoa or mash out any lumps with the back of a spoon. Sift or mix cornstarch, cocoa, 6 tbls. of sugar and the salt together. Place the mixture in the top of a double boiler. Beat the egg yolks slightly. While stirring the cocoa mixture, add the milk slowly and then the egg yolks. Cook over medium heat, stirring constantly until mixture is thick. Add vanilla. Cool slightly. Pour mixture into cooled pecan piecrust. Beat egg whites, gradually adding 4 tbls. sugar and a pinch of cream of tarter until soft peaks form. Spread on pie and brown under broiler. This pie is really yummy!