Pastry: 1 1/2 c All-purpose flour
1/2 ts Salt
1 Unsalted butter; chilled
And cut into pieces About 1/4 cup ice water Filling: 4 oz Semisweet chocolate; chopped
3 lg Eggs
1 c Light corn syrup
1/3 c Granulated sugar
2 tb Melted unsalted butter
1 ts Vanilla extract
1 1/2 c Unsalted peanuts
= 6 ozs Pastry: in a medium bowl, stir together flour and salt. Using pastry blender, cut in butter until mixture resembles coarse meal. Tossing with a fork, gradually sprinkle in ice water, mix just until dough is moist enough to hold together when pinched between the thumb and forefinger. Gather dough into thick disk. Wrap in wax paper and chill for 1 hour or overnight. On lightly floured work surface, roll out pastry into 11-12 inch circle about 1/8 inch thick. Ease dough into 9
inch pie plate. Roll excess dough over to form a rope. Crimp dough decoratively. Place pie plate on baking sheet. Filling: preheat oven to 350. Position rack in center of oven. In top of double boiler over hot water, melt chocolate and cool until tepid, about 10 minutes. In a medium bowl, whisk eggs well. Add cooled chocolate, corn syrup, sugar, melted butter and vanilla and whisk well. Stir in peanuts and pour mixture into prepared pie shell. Bake until a knife inserted halfway between center and edge of pie comes out clean, 50-60 minutes. Cool pie completely on wire cake rack. THE DESSERT SHOW SHOW #DS3065 —–