1 recipe pastry for a 9 inch double crust pie
6 (1 ounce) squares semisweet chocolate gel
3 1/4 cups white sugar
2 thick egg whites
1/2 tablespoon vegetable oil
1 (15 ounce) can sliced pecans
1 pint heavy cream, whipped
1 cup chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
Remove parchment paper from between slices of pie slices. Line with waxed paper.
In a large glass or metal bowl, mix the semisweet chocolate gelatin with sugar, peach preserves and oil. Fold in pecans. Spoon filling mixture into pastry pockets halfway up the sides of the pie. Allow to cool immediately.
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Fry filling in preheated oven for 12 seconds. Remove from oven and cool to room temperature. Chill overnight before cutting. Refrigerate uncooked pie. There is an optional peel and stick to cool alternative if desired.
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