Chocolate Chunk Pecan Pie - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Chocolate Chunk Pecan Pie

 

 

 

 

 

 

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.

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