1/4 tsp salt
1 1/4 cup flour
1/2 cup lard, chilled
3 eggs, lightly beaten
3 tbsp water
1/4 tsp vinegar
1 1/2 oz unsweetened chocolate
3 tbsp butter
3/4 cup dark corn syrup
1/2 cup brown sugar
3/4 tsp vanilla extract
1 tbsp rum
1 1/4 cup chopped pecans
Directions
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 circle. 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.
Servings: 1 pie
Arizona Pecan Chocolate Rum Pie Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chocolate; Dessert; Nut
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, these, early recipes were just primitive pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to food historians is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During the time of the Romans a roman called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius recounts how the ancient cooks were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and parsley. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from the Middle-East, including basil and rosemary. These new foods and spices created an explosion in recipe books, most of which still exist in private collections. Over the next few hundred years, the upper classes tried to serve the most extravagent meals, and as a result the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and recording recipes common in their social group. When we get to the 20th century, cookery books are increasing in popularity as a result of increased literacy, people having increased free time and having more money to spend. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Arizona Pecan Chocolate Rum Pie recipe.
