Arizona Pecan Chocolate Rum Pie

Arizona Pecan Chocolate Rum Pie

1/4 teaspoon Salt
1-1/4 cups Flour
1/2 cup Lard; chilled
3 Eggs; lightly beaten
3 tablespoon Water
1/4 teaspoon Vinegar
1-1/2 ounce Unsweetened chocolate
3 tablespoons Butter
3/4 cup Dark corn syrup
1/2 cup Brown sugar
3/4 teaspoon Vanilla extract
1 tablespoon Rum
1-1/4 cups Chopped pecans
Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon of
the beaten eggs into a small bowl and reserve the remaining eggs. Add the
water and vinegar to the bowl and stir. Slowly add the liquid to the flour
and lard, just until the mixture holds together to form a dough. Lightly
flour a work surface and rolling pin and roll the dough into an 11-inch

Fit it into a 9-inch pie pan and refrigerate it if you plan to finish the
pie after several hours, or freeze it if you are completing the recipe at
this point. This will prevent shrinkage.

Melt the chocolate and butter together in a heavy saucepan. Set aside and
allow to cool. Stir the corn syrup and sugar into the reserved eggs. Add the
chocolate and butter, vanilla, rum and the pecans. Mix well and pour into
the pie shell.

Bake in the preheated oven for 1 hour, or until set. The filling will rise
and then fall. Remove from the oven and cool on a rack. Serve slightly warm
or at room temperature.

  • Source: Jerome‚Äôs (Tuscon, Arizona) * American Bistro