Chocolate Rhum Pie
|2||cups||MAGNOLIA ALL PURPOSE FOUR|
|1||cup||MAGNOLIA GOLD BUTTER UNSALTED|
|1-1/2||tsp||iodized fine salt|
|1||pc||MAGNOLIA BROWN EGG, use egg yolk only|
|2||pc||MAGNOLIA BROWN EGGS, beaten|
|1/2||cup||MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled|
|1||cup||coarsely chopped walnuts|
|1 (12 oz.)||bag||semi-sweet chocolate chips|
1. Combine pie crust ingredients in a food processor* except water. Blend until mixture becomes crumbly. Add the water a tablespoon at a time while mixing or the dough. Dough should form into a ball then wrap dough with plastic wrap then chill for 30 minutes to 1 hour.
2. Preheat oven to 350°F. Roll out dough on a lightly floured surface until 1/2” thick then fit dough at the bottom of a 9” pie plate then bake crust for 20-30 minutes or until slightly brown. Set aside.
3. In another bowl, combine all filling ingredients. Mix well. Pour into the pre-baked crust then bake for another 50 minutes.
*use a pastry blender or 2 forks
Makes 6-8 servings.