Mambo Sprouts

Fair Trade Mocha Pecan Pie

Ingredients:

Crust:

• 1 1/4 cups organic flour
• 1/2 teaspoon salt
• 1/2 cup organic palm shortening
• 3 Tbsp. cold water

Filling:

• 3 large organic eggs
• 1/2 cup packed brown sugar
• 1/2 cup maple syrup
• 1/4 cup brown rice syrup
• 2 Tbsp. unsalted pasture butter, melted
• 5 oz. (1 1/2 cups) coarsely chopped Equal Exchange Roasted Salted Pecans
• 1/3 cup Equal Exchange Panama Extra Dark Chocolate, broken into pieces
• 2 Tbsp. strong brewed Equal Exchange coffee

Directions:

Crust:

1. Sift flour and salt into a bowl.
2. Using a pastry blender, cut in 2/3 of the shortening until the mixture resembles very fine crumbs.
3. Cut in the remaining shortening coarsely. Do not overwork.
4. Sprinkle with cold water, and stir with a fork until it clumps together, adding more water if necessary.
5. Squeeze into a ball, then roll out on a floured board.
6. Transfer to a 9-inch pie plate.

Filling:

1. Preheat oven to 400ºF.
2. Blend the eggs, sugar, and syrups together.
3. Mix in the melted butter and pecans.
4. Melt the chocolate and coffee together with the butter.
5. Pour filling into unbaked crust.
6. Bake for 40 minutes, or until filling is slightly puffed and set.
7. Cool on a rack.

Servings: 1 pie
Recipe provided by Sarah Belfort, Domestic Products Coordinator at Equal Exchange