Ingredients
1⁄2 cup dry USA lentils, rinsed
11⁄2 cups water
1⁄2 cup sugar
1⁄3 cup unsweetened cocoa
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
11⁄4 cups light corn syrup
3 eggs
3 tablespoons melted butter or margarine
11⁄2 teaspoons vanilla extract
1⁄2 cup chopped pecans
1 cup pecan halves
10-inch unbaked pastry shell
Method
Preheat oven to 350°F.
In a medium saucepan, combine lentils with 11⁄2 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are tender (about 25 minutes). Drain.
Combine sugar, cocoa, flour, salt, corn syrup, eggs, melted butter, and vanilla extract in a large mixing bowl and beat for 30 seconds at medium speed; do not overbeat. Stir in cooked lentils and chopped pecans.
Pour into an unbaked pastry shell. Bake 55 to 60 minutes; immediately arrange pecan halves on top, and bake for another 5 minutes. Cool. For best flavor, cover pie and let stand a day before serving.
Nutrition: (per slice)
Calories | 460 |
Protein | 8 g |
Carbohydrates | 74 g |
Fiber | 6 g |
Total Fat | 17 g |
Saturated Fat | 6 g |
Iron | 3 mg |
Sodium | 307 mg |
Folate | 68 mcg |
Calcium | 30 mg |
Magnesium | 47 mg |