bokmann · November 23, 2012 22:07
diff --git a/gistfile1.txt b/gistfile1.txt
 Chocolate Rum Pecan Pie

 I've been experimenting with pecan pies for a long time; ever since an old colleague (Steve Smith)
 challenged me to make one. The one on the back of the karo syrup jars is passable, but the
 additions of chocolate and rum to this recipe turn it from on overly sweet kids favorite into
 something tasting more like a fine chocolate liquor truffle.

 Ingredients:
 Your favorite no-frills pie crust
 6 oz. semi-sweet chocolate
 8 tbs (1 stick) butter
 1/4 cup golden rum
 2 eggs
 1/4 cup dark karo syrup
 3/4 cup sugar
 4 tbs corn starch
 1 8oz bag pecan pieces
 1 8oz bag pecan halves (optional)

 Assembling:
 - preheat oven to 350.
 - melt and mix the chocolate and butter together.  Add rum. Cool.
 - combine sugar and corn starch.  Set aside.
 - in a mixer:
  - lightly beat eggs with karo syrup.
  - add sugar mixture and beat until well integrated and color lightens.
  - add chocolate mixture.
  - add pecan pieces
 - pour into your 8 or 9 inch pie shell.
 - optional: decorate the pecan halves on the top of the pie.
  pie mixture will be dense enough for pecan halves to stay on top.

 Cooking:
 - bake for 35-45 minutes, or until 'set'.  It will still be a little jiggly in the center. It will
 fully set when cold (You will probably overbake this the first time.  Don't give up - when not
 overbaked, its moist and fudgy)
 - chill in refrigerator 3-4 hours.

 Notes:
 - The rum taste will dissipate after ~24 hours.  Enjoy it before that happens.
 - Unless you are serious about making pies, you probably don't have the experience to make a great
 pie crust - they can be temperamental.  In this case, you're probably better off with the Pilsbury
 refrigerator case 'unroll' pie crusts.  Just use a glass pie pan and coat it with a little butter
 to get a beautiful golden crust that will release from the pan.
	Chocolate Rum Pecan Pie

	I've been experimenting with pecan pies for a long time; ever since an old colleague (Steve Smith)
	challenged me to make one. The one on the back of the karo syrup jars is passable, but the
	additions of chocolate and rum to this recipe turn it from on overly sweet kids favorite into
	something tasting more like a fine chocolate liquor truffle.

	Ingredients:
	Your favorite no-frills pie crust
	6 oz. semi-sweet chocolate
	8 tbs (1 stick) butter
	1/4 cup golden rum
	2 eggs
	1/4 cup dark karo syrup
	3/4 cup sugar
	4 tbs corn starch
	1 8oz bag pecan pieces
	1 8oz bag pecan halves (optional)

	Assembling:
	- preheat oven to 350.
	- melt and mix the chocolate and butter together. Add rum. Cool.
	- combine sugar and corn starch. Set aside.
	- in a mixer:
	- lightly beat eggs with karo syrup.
	- add sugar mixture and beat until well integrated and color lightens.
	- add chocolate mixture.
	- add pecan pieces
	- pour into your 8 or 9 inch pie shell.
	- optional: decorate the pecan halves on the top of the pie.
	pie mixture will be dense enough for pecan halves to stay on top.

	Cooking:
	- bake for 35-45 minutes, or until 'set'. It will still be a little jiggly in the center. It will
	fully set when cold (You will probably overbake this the first time. Don't give up - when not
	overbaked, its moist and fudgy)
	- chill in refrigerator 3-4 hours.

	Notes:
	- The rum taste will dissipate after ~24 hours. Enjoy it before that happens.
	- Unless you are serious about making pies, you probably don't have the experience to make a great
	pie crust - they can be temperamental. In this case, you're probably better off with the Pilsbury
	refrigerator case 'unroll' pie crusts. Just use a glass pie pan and coat it with a little butter
	to get a beautiful golden crust that will release from the pan.