Chocolate Chunk Pecan Pie
1 unbaked (9-inch) pie crust
3 lg. eggs
1 c. light corn syrup
½ c. sugar
¼ c. melted margarine
1 tsp. vanilla
1c. pecans, coarsely chopped
¾ c. semi-sweet chocolate chunks
Preheat oven to 350*. Combine eggs, corn syrup, sugar, butter and vanilla in medium bowl with a wire whisk. Stir in pecans. Sprinkle chocolate chunks over bottom of crust. Pour pecan mixture into pie shell. Bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached. If browning too quickly, cover crust edge with foil. Cool on wire rack for 2 hours, refrigerate.
Tupperware Bowl Pie Crust
2 c. flour
1 tsp. salt
2/3 c. lard or shortening
6 T. ice water
Place flour, salt and lard in medium-sized Tupperware mixing bowl; seal, burp, shake until mixture resembles corn meal (about 2 minutes). Add ice water; seal, burp, shake until it starts to thump. Then use rolling motion until crust gathers into a ball. Divide dough in half. Roll out and make crust. Makes 2 crusts.
