Email to becky sims      

Recipe Categories: becky's HOME PAGEAPPETIZERS BakeSale BARS BBQ Beef beef BEVERAGES BREAD BreadMachine BREAKFAST BROTH CAKESandPIES CakesPiesMuffinsCupcakes Camping CANDY CASSEROLES CastIronCooking Chili COOKIES CookingwithCandyBars CookingwithKids CookingwithSoup CopyCat CountryKnowledge CountryWordMeanings CROCKPOT DeepFry Dehydrate Dessert-Frozen DESSERTS Diabetic DIABETIC Dips DRESSINGS DRYRUBS ETHNIC FathersDay FISHandSEAFOOD ForCodyKatelyn FourthofJuly FROSTINGS FRUIT Fruit gamedaysnacks GiftsinaJar Glaze GRAVIES GRILLING GROUNDBEEF Halloween HASHBROWNS HelpfulHints HillbillyCookin HillbillySayingsStories Holiday ICECREAM Leftovers LowFat LOWFAT MARINADES MEATS MemorialDayGrilling MICROWAVE Miscellaneous MothersDay OLDFASHION OldFashionRemedies OldTimeCooking OldWives39Tales OneDishRecipes PASTA PIZZA PORK POTATOES POULTRY PRESSURECOOKER Puddings PUNCH QuickandEasy recipecircuschef39srecipes RICE Rotisserie SALADandDRESSING SALADS SANDWICHES SAUCES Seasoning SIDEDISH SIDE_DISH SNACKS SopsandMops SOUPSandSTEWS Spices SpreadsSyrup Top10of2007 Top10of2008 Top10of2009 Top10recipesof2011 TopTenPecanDesserts Turkey Valentine39sDay VEGETABLES WILDGAME

Decadent Chocolate-Mixed Nut Pie




Source of Recipe


better homes and garden


Recipe Link: http://bhg.com

List of Ingredients




Butter Pastry
4 eggs
1-1/4 cups light-colored corn syrup
3/4 cup sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla
Dash salt
1-1/4 cups salted mixed nuts
1 cup miniature semisweet chocolate pieces
1 tablespoon shortening
Sweetened Whipped Cream (optional)



Recipe




1. Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled Butter Pastry from center to edges into a circle about 13 inches in diameter. Line a 9x2-inch round fluted deep tart pan that has a removable bottom with the pastry circle. Trim pastry even with top edge of pan.

2. For filling: In a large bowl, beat eggs with a whisk. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and 1/2 cup of the chocolate pieces. Pour filling into pastry-lined tart pan. Place tart pan in a foil-lined shallow baking pan. To prevent overbrowning, cover pie edge with foil.

3. Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. Serve or cover and refrigerate within 2 hours.

4. In a small saucepan, combine the remaining 1/2 cup chocolate pieces and the shortening. Cook over low heat, stirring constantly, until melted. Cool slightly.

5. To serve, remove side of tart pan. Carefully cut pie into wedges; transfer to dessert plates. Transfer melted chocolate to a clean, small heavy plastic bag; seal bag. Snip a small hole in one corner of the bag; drizzle melted chocolate mixture over pie wedges. If desired, top each serving with Sweetened Whipped Cream.

6. Makes 10 to 12 servings.

7. Butter Pastry: In a medium bowl, combine 1-1/2 cups all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking powder, and 1/8 teaspoon salt. Using a pastry blender, cut in 1/4 cup cold unsalted butter until pieces are pea-size. In a small bowl, beat together 1 egg and 1 tablespoon ice water with a fork. Using your fingers, gently knead the mixture just until it forms a ball. (If dough won't form a ball, add another 1 tablespoon ice water, a little at a time.) Don't overmix; the dough should feel slightly sticky. Use your hands to slightly flatten dough into a disk about 6 inches in diameter. Wrap the disk in plastic wrap and chill in the refrigerator for 45 minutes to 1 hour or until dough is firm and easy to handle.

8. Sweetened Whipped Cream: In a large chilled bowl, combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).