Fudgy Pecan Pie

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)