Friday, November 23, 2012

Thanksgiving: Easy Chocolate Pecan Pie

Good morning all!  How was your Thanksgiving?  Thanksgiving at my parent's house was great as usual - great company, great food.  Did you cook/bake?  This year I made two pies - pumpkin pie and chocolate pecan pie (pictured).  I was stressed about making this pie (which is inside of a pie plate) since I did not do a practice run like I usually do.  Nevertheless, every crumb of this cake was gone before the party was over.

My mom makes an incredible Thanksgiving spread; turkey, coconut rice, maduros (sweet plantains), a coleslaw type salad, beet salad, eggplant, meat stuffing, American stuffing, potatoes, etc.  My dad purchased the cranberry sauce.  This year my aunt brought over this delicious sweet potato casserole.  My uncle brings the sangria.  No one really passes the stuff to you so the best thing to do is strategically sit near all the stuff that you want or getting someone from the other side of the the table involved.  This year I had my mom involved in getting us sides while we sat near the turkey. 

Every year at Thanksgiving me and my cousins take some food to go.  Sometimes my cousins bring their own Tupperware - not wanting to risk that they might not get to bring home food if my mom runs out.  This year it was five of us in a mad dash for leftovers though I got a larger container since it was for both me and Mr. Delish.  After it was over, my parents had next to nothing left for the next day.  But I know my mom finds it flattering and makes extra food with the to go plates in mind.  

Another aunt brings dessert - typically it's a cheesecake from BJs but this time she brought cupcakes made by my cousins too.  I felt that this was a good place for me to contribute.  Last year I made three desserts with the pumpkin pie being a favorite.  This year it was the chocolate pecan pie that was gone before anything else; I have to say it was quite good since it had a nice chocolate favor that did not overpower the rest of the pie.  I was told that I have to bring both next year too.  I will oblige but might bring a third item.  I enjoy recipes that I know are failsafes but at the same time I also love trying new things (and then blogging about them later).

Since I knew I was planning to make a pecan pie, I collected a few different recipes.  Eventually, I found one I liked but also changed it based on the comments and personal preference.  I used a deep dish crust as recommended by commenters.  I reduced the amount of chocolate to slightly over 3/4 cup and layered that on the bottom of the crust (the layering I also got from the comments).  I used dark chocolate chips instead of semisweet (and looked for the version with the least sugar).  I also reduced the amount of butter.  Added a bit of vanilla.  I cooked at a lower heat setting but cooked the pie for longer.  Please note that this pie does not totally set until once it's cooled. 

Easy Chocolate Pecan Pie (adapted from Chocolate Pecan Pie I on All Recipes).

  • 1 9 inch deep dish pie crust
  • 3/4 cup cup dark chocolate chips
  • 2 Tbsp unsalted butter, melted
  • 2/3 c white sugar
  • 1/2  tsp vanilla
  • 1/2 tsp salt
  • 1 c light corn syrup
  • 3 eggs
  • 1 c pecan halves

1. Preheat your over to 350 degrees. 
2. Melt chocolate chips in the microwave (keeping an eye on it so it does not burn).
3. Layer the chocolate onto the bottom of the crust and refrigerate.

4. Melt the butter in the microwave if you haven't already.
5. Beat in sugar, vanilla, salt, butter, and syrup, as well as eggs slowly and one at a time (does not look appetizing at the moment)

6. Pour mixture into pie shell crust.
7. Add Pecans to top of pie.

8. Bake until set (about 60-65 minutes), checking on it about every ten minutes around the forty minute mark (be prepared to cover with tin foil if the edges are brown but center is not set/turning it up to 375 is also an option).
9. Let cool.
10. Enjoy!

For a healthier option: A Healthier Option: Use a healthier corn syrup and replacing 1/6 of a cup of sugar (so half of a third of a cup of sugar with Splenda). 

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