| BLACKBOTTOM PECAN PIE |
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Makes One 8-inch Pie 8 ServingsCrust 8-inch Classic CRISCO Double Crust Filling 3 tablespoons Butter Flavor Crisco 1/2 ounce (1/2 square) unsweetened baking chocolate 1/2 cup granulated sugar, divided 1/2 cup finely chopped pecans 1/4 cup all-purpose flour 4 eggs, well beaten, divided 2 teaspoons vanilla extract, divided 1 tablespoon cornstarch 3/4 cup light corn syrup 1/4 cup firmly packed light brown sugar 2 tablespoons Butter Flavor CRISCO or 2 tablespoons Butter Flavor CRISCO Stick, melted 1 tablespoon bourbon 1/2 teaspoon salt 1 cup coarsely chopped pecans Garnish 2 tablespoons semi-sweet chocolate chips 1/2 teaspoon CRISCO all-vegetable shortening 8 pecan halves Topping 1/2 cup whipping cream 1 -1/2 teaspoons confectioners sugar 1/4 teaspoon vanilla extract For crust, prepare (see Classic Crisco Crust recipe). Roll and press bottom crust into 8-inch pie plate. Do not bake. Heat oven to 350ºF. Moisten pastry edge with water. Roll remaining dough same as bottom. Cut into 1/4-inch-wide strips. Braid 2 strips together. Place braided strip around edge. Press lightly. Repeat with remaining strips. For filling, combine 3 tablespoons Butter Flavor Crisco and chocolate in microwave safe bowl. Cook at 50% power for 1 ½ minutes; stir until chocolate is melted and mixture is smooth. Stir in 1/4 cup granulated sugar. Stir in finely chopped nuts, flour, 2 tablespoons beaten egg and 1 teaspoon vanilla; stir well. Spread in bottom of unbaked pie crust. Prick side of crust above filling about 25 times. Bake at 350ºF for 7 minutes or until filling is shiny. Combine remaining 1/4 cup granulated sugar and cornstarch in medium bowl. Stir in remaining beaten eggs, corn syrup, brown sugar, melted Butter Flavor Crisco, bourbon, remaining 1 teaspoon vanilla and salt. Stir in coarsely chopped nuts. Spoon over bottom layer. Bake at 350ºF for 20 minutes. Cover edge of pie with foil, if necessary, to prevent over-browning. Bake an additional 20 minutes or until filling is set and crust is light golden brown. Cool to room temperature before serving. For garnish, melt chocolate chips at 50% power for 1 minute in a microwave safe bowl. sitr until melted and smooth. Dip flat part of each pecan half in melted chocolate. Place nuts, chocolate sides up, on waxed paper until chocolate is firm. For topping, combine whipping cream, confectioners' sugar and 1/4 teaspoon vanilla in medium bowl. Beat at high speed of electric mixer until stiff peaks form. Place 8 dollops on top of pie. Garnish each with chocolate-coated pecan half, rounded side up. Refrigerate leftovers. |
