MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tony's Chocolate Pecan Pie
Categories: Pies, Pastry, Nuts, Chocolate
Yield: 6 servings

1 Refrigerated pie crust
1 c Semi-sweet chocolate chips
3 tb Milk
4 lg Eggs
3 tb Butter; melted
2 ts Pure vanilla EExtract
1 c Dark corn syrup
1 c Sugar
1/2 ts Ground cinnamon
1/4 ts Ground allspice
1/4 ts Salt
1 1/2 c Pecan halves

Set oven @ 425ºF/218ºC.

Line 9" deep dish pie plate with pie crust.

Bake 7 minutes.

Remove crust from oven.

Reduce temperature to 325ºF/165ºC.

Meanwhile, microwave chocolate chips and milk in medium
microwavable bowl on HIGH 1 to 1 1/2 minutes.

Stir until smooth.

Pour chocolate evenly over crust.

Beat eggs in large bowl.

Add remaining ingredients; mix well.

Slowly pour mixture over chocolate layer.

Place ring of foil around edges of crust to prevent
over-browning.

Bake 55 to 60 minutes or until filling is puffed and
center is still soft enough to move when shaken gently.

Cool completely on a wire rack.

RECIPE FROM: www.thedailymeal

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raisin Pecan Pie
Categories: Pies, Pastry, Fruit, Nuts
Yield: 6 Servings

Pastry for single-crust pie
- (9")
1/2 c Boiling water
1/2 c Golden raisins
3 lg Eggs; room temp
1 1/2 c Sugar
1/2 c Butter; melted
2 ts Cider vinegar
1 ts Vanilla extract
1/2 ts Ground cinnamon
1/2 ts Ground cloves
1/4 ts Ground nutmeg
1/2 c Chopped pecans

On a lightly floured surface, roll dough to a 1/8" thick
circle; transfer to a 9" pie plate. Trim crust to 1/2"
beyond rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 350ºF/175ºC.

Pour boiling water over raisins in a small bowl; let
stand 5 minutes. Drain. In a large bowl, beat eggs,
sugar, melted butter, vinegar, vanilla and spices until
blended. Stir in pecans and drained raisins. Pour into
crust.

Bake on a lower oven rack until filling is set, 35-40
minutes. Cool on a wire rack. Refrigerate leftovers.

Angie Price, Bradford, Tennessee

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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