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1
recipe Pastry for a Single-Crust Pie
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2
cups sugar
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1/4
cup unsweetened cocoa powder
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1
tablespoon cornmeal
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1
tablespoon all-purpose flour
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1/2
teaspoon salt
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4
eggs, lightly beaten
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1/2
cup milk
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1/2
cup butter, melted
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1
teaspoon vanilla
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1
cup chopped pecans
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Whipped cream (optional)
1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.
2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.
3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream. Makes 8 to 10 servings.
- Make Ahead Tip Cover and chill cooled pie for up to 24 hours.
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1 1/4
cups all-purpose flour
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1/4
teaspoon salt
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1/3
cup shortening
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3
- 4
tablespoons cold water
In a medium bowl, stir together the flour and salt. Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened. Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
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1/2 the recipe for 1 regular pie.
8/23/2011 05:30:52 PM Report AbuseExcellent, my daughter in law made it for Christmas and it was wonderful
12/28/2009 09:45:03 PM Report Abuse