Road To Ruin Pie
PASTRY
2 cups flour
1/2 teaspoon salt
2/3 cup butter flavored shortening
5 Tablespoons ice water -- up to 7 TBSP
FILLING
1 cup sugar
1/2 cup flour
2 eggs -- well beaten
1 stick butter -- melted
1 cup semisweet chocolate chips
1/2 cup coconut
1 teaspoon vanilla extract
3/4 cup pecan pieces
PASTRY - Cut shortening into flour & salt with a pastry blender until it resembles course crumbs. Pour in ice water while tossing flour mixture with a fork. Turn out & form into two balls. Cover & refrigerate.
FILLING - Preheat oven to 350 degrees. Mix together sugar, flour, eggs & butter. Beat on low speed of mixer until smooth. Add chocolate chips, coconut, vanilla & pecans, stir by hand, mix well. Roll out one portion of pastry, fit & trim as desired into a 10" pie plate. Cover 2nd portion of pastry & freeze for later use. Pour filling into prepared pastry shell. Bake for 40 minutes or until set. Remove from oven & cool completely. Serve alone or with whipped topping.
PASTRY
2 cups flour
1/2 teaspoon salt
2/3 cup butter flavored shortening
5 Tablespoons ice water -- up to 7 TBSP
FILLING
1 cup sugar
1/2 cup flour
2 eggs -- well beaten
1 stick butter -- melted
1 cup semisweet chocolate chips
1/2 cup coconut
1 teaspoon vanilla extract
3/4 cup pecan pieces
PASTRY - Cut shortening into flour & salt with a pastry blender until it resembles course crumbs. Pour in ice water while tossing flour mixture with a fork. Turn out & form into two balls. Cover & refrigerate.
FILLING - Preheat oven to 350 degrees. Mix together sugar, flour, eggs & butter. Beat on low speed of mixer until smooth. Add chocolate chips, coconut, vanilla & pecans, stir by hand, mix well. Roll out one portion of pastry, fit & trim as desired into a 10" pie plate. Cover 2nd portion of pastry & freeze for later use. Pour filling into prepared pastry shell. Bake for 40 minutes or until set. Remove from oven & cool completely. Serve alone or with whipped topping.
