Frank's Recipes! Warm Chocolate Pecan Pie

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Warm Chocolate Pecan Pie

Pie Pastry:
1 cup unbleached all-purpose flour
2 tbl cocoa
2 tbl suger
1 tsp Chimaro chile powder
1/8 cup veg. shortening
1/4 cup unsalted butter
2 tbl sugar
3 tbl cold water

Pie Filling:
4 tbl butter
1/4 cup Bianca's Bittersweet Hot Fudge Sauce
3 eggs, beaten
3/4 cup dark corn syrup
1/2 cup dark brown sugar
1 tsp vanilla
1 1/4 cups pecan halves

Pie Pastry:
Sift all the dry ingredients together in a food processor. Add the shortening to the flour. Cut the butter into chunks and add to the food processor and process until it is cut into very tiny pieces, about 1 minutes.

Add the water and continue to mix until the dough wraps itself around the blade and forms a ball.

Wrap the dough in plastic and refrigerate for at least 30 minutes. Pastry can be kept in the refrigerator for about a week or it can be frozen for several months. If frozen, defrost slowly in a refrigerator before use.

Pie Filling:
Preheat the oven to 425 degrees F. Line a 9-inch pie pan with the chocolate pie pastry and set aside. Combine the eggs, corn syrup, sugar, fudge mixture, and vanilla. Stir in the pecans and pour the mixture into pie shell.

Bake for 15 minutes, then reduce heat to 350 Degrees F and continue baking for another 30 minutes, of until the edges are set.

Serve with chocolate ice cream for the ultimate chocolate experience!

Serves: 8 to 10