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Wednesday, November 26, 2014

Taste Buds: Candied Chocolate Pecan Pie

It’s the day before Thanksgiving. At holidays we all have traditions and the day before Thanksgiving we stay in our jammies all day. We rest. And we bake. Normally I am prepping a whole Thanksgiving meal, but this year Mr. & Mrs. Fruit are hosting, which means today is a lighter load. I offered to bring the pies, or at least two of the pies. My mother in law was baking the apple. And my Sister-in-law Mrs. Painter and I of course made a pumpkin. Lucky for us I ended up with extra pumpkin filling and extra dough so we made a few mini pre-Thanksgiving pumpkin pies for tonight.

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For the third pie I finally made the Chocolate Pecan Pie my mom has been raving about since LAST Thanksgiving. DAMN was she right… that pie was so super delicious I almost died from the amazingness. And now you can die from amazingness too.

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    RECIPE: CANDIED CHOCOLATE PECAN PIE
INGREDIENTS
For the Crust:
1 1/3 cup flour
½ teaspoon salt
½ cup Crisco
5 tablespoons ice cold water

For the filling:
¾ cup dark karo syrup
1 cup light brown sugar
¼ teaspoon salt
add 2 tablespoons flour
add 3 eggs
add ½ cup chocolate chips
add 1 cup pecans

DIRECTIONS
1. Make your crust. Stir flour and salt together. Using a pastry knife, or use 2 butter knives, to cut the shortening into pea sized pieces. Stir in just enough water with a fork until dough holds together into a loose ball. If the dough crumbles add a tiny bit more water.
2. Lay out a piece of parchment paper. Shape the ball into a disk. Using a rolling pin roll out dough in a circle to ½ inch thickness.
3. Place dough in pie tin.
4. Preheat oven to 350 degrees.
5. For the filling. In a large bowl stir together the karo syrup, brown sugar and salt. Add each additional ingredient individually stirring well in between; flour, eggs, chocolate chips and pecans.
6. Pour filling into unbaked pie crust.
7. Bake the pie for 45-50 minutes until the center doesn’t wiggle.

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