Candy Bar Pie

Ingredients for the crust:

2 cups all-purpose flour
1 tsp. salt
2/3 cup shortening
1 Tbs. cold butter
4 to 5 Tbs. ice-cold water

Preparation:

Combine flour and salt in a bowl. Cut in shortening and butter until particles are the size of small peas. Sprinkle with water, one tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather into a ball. Divide into two equal parts and enclose each in plastic wrap. Flatten each piece to a five-inch pancake size disk. Chill in the refrigerator for 30 minutes.

Place the pastry cutouts on a cookie sheet. Brush with milk or cream and sprinkle sugar on the top. Bake at 400 degrees for eight to 10 minutes.

Ingredients for the filling:

3 eggs, slightly beaten
3/4 cup white corn syrup
1/2 cup brown sugar, firmly packed
1/4 cup melted butter
1/4 tsp. salt
1 tsp. vanilla
1 cup chopped pecans
1-1/2 cups chopped candy bars (12 small bars of milk chocolate, caramel, nougat or peanut)
one 9" unbaked piecrust
whipped cream
pastry cutouts of small leaves or pumpkins
slices of candy bars

Preparation:

Combine the first six ingredients in a bowl. Stir in the chopped pecans and chopped candy bars. Pour into an unbaked piecrust. Bake at 375 degrees for 40 to 55 minutes or until a knife inserted halfway between the center and the edges comes out clean.

When the top of the pie is the desired shade, cover the top loosely with foil to prevent further browning. Cool pie on a rack. When pie is cool, garnish the top with whipped cream, pastry cutouts and candy bar slices.

Serves 6 to 8