Chocolate Pecan Pie

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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

Printable Version

Yield: 8 servings

Ingredients

  • 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)

Directions

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.

SourceBaking: From My Home to Yours by: Dorie Greenspan

The Amish “Monte Cristo”

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For all the food purists out there, I want to start by saying I understand this sandwich is not a true Monte Cristo. A Monte Cristo (based on my dining history and a quick google search), is a ham/turkey and cheese sandwich that is dipped in an egg/milk batter and then pan fried like French toast and served with jam. It is a delightful combination of sweet and savory and a fabulous Sunday brunch meal.

This version has not been dipped in a batter, but it contains the other components and I thought it wouldn’t upset the food gods too much if I deemed it the Amish Monte Cristo.

What makes it Amish, you may ask? Well, all of the ingredients come from an Amish origin. Not only did I grow up in an area that has a dense population of Amish; but there is a small settlement of Amish about 20 minutes west of Columbus in Plain City. On my days off of work, I sometimes venture out west to stock up on a few items. The bread, ham, and cheese all come from an Amish Farmer’s market in Plain City. The apples are from an orchard back in my hometown; and the apple butter was made by my in-laws, who share a family tree with this unique group of people.

The good news is you don’t have to have super magical Amish ingredients to make this sandwich. Just some good (as Ina Garten would say) ham, cheese, apple butter, apples, and bread. It’s a fast and tasty way to dress up a boring ham and cheese sandwich on cold Fall nights.

Amish Monte Cristo

Directions:

1. Spread a generous amount of apple butter on 2 slices of bread

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2. Layer one slice of bread with thinly sliced apples of your choice (I used Honeycrisp)

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3. Top with ham and swiss cheese.

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4. Grill in a lightly-buttered, heated pan until the cheese is melted.

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5. Enjoy!