Chocolate Pecan Pie I.Desserts (Pastry and Pies) No.024
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|Yield: 100 Portions Each Portion: 1/8 Pie|
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|Pan Size: 9 inch Pie Pan Temp.: 350 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Pie Shells | |13.00 EA | 1. See Recipe Nos. I-G-1 and I-1. |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 4LB 8OZ| 8.50 Cup | 2. Beat eggs in mixer bowl; add |
|Fresh | | | sugar gradually while beating |
|Sugar, Extra Fine Gr| 5LB | 2.75 Qrt | at low speed. |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Blended Syrup | | 1.00 Gal | 3. Add syrup, water, vanilla, and |
|Cold Water | | 2.00 Cup | salt to egg mixture; mix at |
|Vanilla Extract | | 0.25 Cup | low speed until well blended. |
|Salt | | 1.00 Tspn| Set aside for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 1LB | 2.00 Cup | 4. Melt butter or margarine and |
|Chocolate, Cooking, | 1LB 4OZ| | chocolate over low heat until |
|Chips | | | chocolate is just melted. |
| | | | 5. Add to egg and syrup mixture; |
| | | | mix at low speed until well |
| | | | blended. |
|--------------------|----------|----------|-----------------------------------|
|Pecans | 2LB 8OZ| 2.50 Qrt | 6. Place 3 oz (3/4 cup) pecans |
| | | | into each unbaked pie shell. |
| | | | 7. Pour about 3 cups filling over |
| | | | pecans in each unbaked pie |
| | | | shell. |
| | | | 8. Bake 35 minutes or until |
| | | | filling is set. DO NOT |
| | | | OVERBAKE. |
| | | | 9. Refrigerate until ready to |
| | | | serve. |
| | | |10. Cut 8 wedges per pie. |
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VARIATION
1. CHOCOLATE WALNUT PIE: Follow Steps 1 thru 5. In Step 6, omit
pecans; use 2 lb 8 oz (2 1/2 qt) chopped walnuts. Follow
Steps 7 thru 10.