Pareve Chocolate Pecan Pie
For the crust:
2½ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
10 tablespoons pareve margarine
6 tablespoons shortening
5-6 tablespoons ice water
For the filling:
1 tablespoon pareve margarine
4 ounces unsweetened chocolate, chopped
6 large eggs
1¼ cups light corn syrup
½ cup light brown sugar
½ cup sugar
½ teaspoon salt
2 teaspoons vanilla
4 cups pecans, coarsely chopped
Combine the flour, sugar, and salt in a large bowl. Cut in the margarine and
shortening with a pastry blender or two knives until the mixture has the
texture of coarse meal. Add the ice water 1 tablespoon at a time until the
mixture holds together when pressed.
Divide the dough in half and shape it into two rounds of equal size. Wrap the rounds individually in plastic and refrigerate for 1 hour.
Lightly flour the rolling pin and surface. Roll out one piece of dough from the center to the edges to uniform thickness. Transfer the crust to an 8-inch pie pan. Press the dough into the pan to remove any air bubbles. Use scraps of dough to repair any tears and uneven edges. Flute or shape the edges, if desired, then trim off any excess. Repeat with the second piece of dough.
Melt the chocolate and margarine together. In a separate bowl, mix the eggs, corn syrup, sugars, salt, and vanilla together. Slowly add the chocolate. Mix until well combined.
Divide the pecans between the two pie shells. Pour half of the batter over the pecans in each pan. Place the pies on a baking sheet. Bake in an oven preheated to 375°F for 40-45 minutes or until the pies are set in the middle.
Makes 2 pies.