Wednesday, October 24, 2012

Chocolate Pecan Pies

I was in the mood for some pecan pie the other week. I checked Pinterest for a good recipe and came across one from Paula Deen. I figured a full-figured Southern lady like herself would make a pretty good pecan pie. And even better it was for Chocolate pecan pie.

So I made it... I have issues either with my oven or my pie pan. My pies usually come out runny. I should have remembered this and lowered the amount of corn syrup and should have baked it longer. But I didn't. The pie tasted good. It was just really runny.

Here's a link to her recipe.

This week I tried a different recipe. I used my good ol' Betty Crocker Big Red cookbook. Their recipe is for traditional pecan pie, but I added some chocolate chips to mimick the Paula Deen recipe. I reduced the corn syrup a little and turned the oven up 5 more degrees. It came out a little more brown than I was going for, but it tastes very good. The pecans, because they were mixed into the syrup/sugar mixture, have a nice crunch on them--similar to the Nutty Bavarian nuts. Yum! I think I'll stick with this recipe from here on out.

Betty Crocker Pecan Pie Recipe

one crust (if you're a follower, you know I used Immaculate Baking crust)
2/3 cup sugar
1/3 cup butter, melted
1 cup corn syrup
1/2 teaspoon salt
3 large eggs
1 cup pecan halves or broken pieces
1/2 to 1 cup chocolate chips (optional)

Heat oven to 375 degrees. Line pie pan with crust

Beat sugar, butter, corn syrup, salt and eggs in bowl with wire whisk or hand beater until well blended. Stir in pecans and chocolate chips. Pour into pie pan.

Bake 40-50 minutes or until center is set.

While reading further down on the page, you can make it "Kentucky" style by adding 2 Tablespoons bourbon and 1 bag chocolate chips.

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