Updated: December 28, 2011 2:13AM

Rick Johnson of Belleville won second place in the American Pie Council’s National Pie Championships with this gem, a multi-layered pie in a pecan crust.

MAKES 6 SERVINGS

CRUST

2 cups flour

½ teaspoon salt

2 tablespoons sugar

½ cup butter

1 cup roasted chopped pecans

Cold water

FILLING NO. 1

3 tablespoons butter, at room temperature

½ cup Butter-Flavored Crisco

1¼ cups confectioners’ sugar

1/3 cup cocoa powder

4 eggs, divided

¼ cup cream

FILLING NO. 2

1 cup butter, at room temperature

2 ¼ cups confectioners’ sugar

2 tablespoons molasses

½ teaspoon vanilla

2 egg yolks, divided

1½ teaspoons coconut extract

½ cup cream

Whipped cream and/or shaved chocolate

For the crust: Combine flour, salt, sugar and butter in food processor; process until like gravel. Add pecans, then add water, a little at a time, until dough just starts coming together. Press into disc; refrigerate at least 1 hour.

Roll out crust and fit into pan. Bake at 375 degrees for 20 minutes, or until browned. Cool in refrigerator.

For Filling No. 1: Combine butter, Crisco and confectioners’ sugar; mix on high speed 5 minutes. Add cocoa powder and 2 eggs; beat on high speed 5 minutes. Add 2 more eggs; beat on high 3 minutes. Add cream; beat 2 minutes and pour into cooled crust.

For Filling No. 2: Combine butter, confectioners’ sugar and molasses; beat on high speed 5 minutes. Add vanilla, 1 egg yolk and coconut extract; beat on high speed 5 minutes. Add second egg yolk; beat on high speed 3 minutes. Add cream; beat on high speed 2 minutes. Pour on top of first filling. Refrigerate until serving.

Just before serving, garnish with whipped cream and shaved chocolate as desired.

Rick Johnson for
American Pie Council

Nutrition facts per serving: 1,310 calories, 91 g fat, 42 g saturated fat, 359 mg cholesterol, 117 g carbohydrates, 78 g sugars, 13 g protein, 1,157 mg sodium, 4 g fiber

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