INSTRUCTIONS

1. Preheat oven to 350F and arrange a rack in the lower third of the oven. Set aside a 9″ pie plate.
2. Sift the flour twice, then whisk in the salt and create a well in the center.
3. Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
4. Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
5. Roll out between 2 sheets of wax paper. Fit the crust onto your pie plate and finish edges with a spoon.
6. Whisk together the sugar, butter, corn syrup, eggs and vanilla. Stir in the pecan to coat and pour into pie crust.
7. Bake for 60-70 minutes or until the center reaches 200F. You can also test by lightly tapping the center surface of the pie – it should spring back when done. Loosely cover the pie with foil after 40 minutes to prevent the crust from over browning. Let cool on a wire rack for 2 hours before serving.

TO PREPARE THE WHIPPED CREAM

1. Beat the whipping cream until stiff peaks form. Mix in the chocolate sauce until blended. Serve with each slice of pie.

enjoy !!