Rum Chocolate Pecan Pie Recipe

• 9 in. pie shell, baked and cooled
• 2 sq. (2 ounce.) unsweet chocolate melted and cooled
• 1/2 c. butter, softened
• 2 c. pecan halves, coarsley broken
• 2 egg yolks
• 1 c. heavy cream, whipped
• 2 c. confectioner's sugar
• 1/4 teaspoon salt
• 1/4 c. dark rum
• 1 teaspoon lemon juice

1. Prepare crust.
2. In large bowl of mixer combine butter, egg yolks, sugar, salt, rum, and lemon juice.
3. Blend at low speed, then beat at high speed till smooth and fluffy.
4. With rubber spatula stir chocolate into butter mix till well blended.
5. Mix in pecans, then the cream.
6. Pile filling into pie shell and refrigerateovernight.
7. Remove from refrigerator for 1 hour before serving.
8. Serves 12.

pie shell, chocolate, butter, pecan halves, egg yolks, heavy cream, sugar, salt, dark rum, lemon juice

Taken from cookeatshare.com/recipes/rum-chocolate-pecan-pie-43559 (may not work)