I’ve obtained several cookbooks and baking books since I got married 6 and a half years ago. During the days of low carb dieting in my past, I would peruse longingly through the beautiful pictures in the Barefoot Contessa’s cookbook series or Taste of Home magazines. It was cathartic in a strange, carb-obsessed way. However, now the “dark ages” without carbs are only a distant memory (bread is the meaning of life), and my culinary literature collection continues to grow.
I love all the books on my shelves, but there is only one that I have of which I want to make every single recipe. That book? Dorie Greenspan’s Baking: From My Home to Yours. Talk about sensory overload. Everything sounds, looks, and reads positively scrumptrulescent. It’s really quite overwhelming. Even better, since owning this precious classic, every recipe of Dorie’s that I have made has become an instant favorite of mine. She really knows her stuff.
The most recent recipe of hers that I have made is her chocolate pecan pie. I happened to have a leftover pie crust in my fridge a few weeks ago and the urge to bake hit me on a Sunday afternoon. This pie popped into my mind as I had been thinking of making it for awhile, and away I went. The end result was a nice spin on what I consider traditional pecan pie. The chocolate and cinnamon are a really delicious addition and this treat would be a great addition to any Thanksgiving menu (well, actually, not great for people with nut allergies so check on that first!). It would be even better with a small scoop of vanilla ice cream.
Have a great weekend, everyone!
Chocolate Pecan Pie
Yield: 8 servings
- 1 9-inch single pie crust
- 3/4 cup light corn syrup
- 1/2 cup packed dark brown sugar
- 3 Tablespoons unsalted butter, melted and cooled
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups (7 ounces) pecan halves or pieces
- 3 ounces bittersweet chocolate, coarsely chopped (I used chocolate chips because I didn’t have baking chocolate)
1. Position a rack in the lower third of the oven and preheat the oven to 425 degrees. Place a pie plate on a cookie sheet lined with parchment paper and set aside.
2. Whisk together the corn syrup and brown sugar in a large bowl until smooth. Carefully whisk in the butter, followed by the eggs (one at a time) until well-combined. Next, add in the cinnamon, vanilla, and salt and stir to incorporate. Tap the bowl against the counter to remove air bubbles and then mix in the chocolate and pecans.
3. Carefully roll out the pie crust and gently mold into the pie plate. Pour the filling into the crust and bake at 425 degrees for 15 minutes. While the pie is baking for the first 15 minutes, make a foils shield for the crust by cutting out the center of a 12 inch square of aluminum foil (directions here).
4. After the first 15 minutes of baking, lower the oven temperature to 350 degrees and place the foil shield on top of the pie crust to prevent over-browning. Bake the pie for an additional 2o minutes, or until the pie no longer jiggles when gently tapped. Remove the pie from the oven and cool on a baking rack until it reaches room temperature.