Title: Earl's Pecan Pie
Categories: Pie Pecan Chocolate
Yield: 4 Servings

2		Eggs
4	oz	Sugar
6	oz	Corn syrup
2	oz	Butter - melted
1/4	ts	Salt
3	oz	Chocolate - semisweet,
		Grated
6	oz	Pecans
10		Inch pie shell

Bake pie crust blind at 400F for 10 minutes. (line with foil and fill with beans or pie weights before baking). Remove foil, weights before baking). Remove foil and weights and cool. Beat eggs and stir in sugar, corn syrup, melted butter, salt and chocolate. Scatter pecans in unbaked pie shell and pour egg mixture over top. Bake at 300F for 30-45 minutes. From Chefs Rajvinder Manhas and Andrew Mott of Earl's on 16th St.

From: Fred Towner

From: Pat Stockett Date: 03-01-98 (10:48) The Once And Future Legend (1) Cooking

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