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madbakerThis week's Resolution Recipe, inspired by our trip to Green Chile Kitchen: Mexican Chocolate Pecan Pie.
1 9" pie crust (I made it with duck fat, which made a really flaky crust... but one that also tore.)
3/4 cup corn syrup
3 Tbsp brown sugar
5 ouncesbittersweet chocolate chips mixture of 64% and 72% dark chocolate
1/4 cup unsalted butter
3 eggses, beaten
1 tsp vanilla (I doubled it. Always double the vanilla and the chocolate chips.)
1 tsp ground cinnamon (I used 1 1/2)
1 1/2 cups pecans
Heat the oven to 350 and roll out the crust into a 9" pan. (Duh. Because it's a 9" crust.) Heat the corn syrup, brown sugar, chocolate, cinnamon, and butter in a small saucepan. Once it blends well, move the pan from the heat and add the eggses and vanilla.
Sprinkle the pecans into the bottom of the pie crust and pour the filling over the nuts. Bake for 40-45 minutes until the filling is set. Let it rest for at least 10 minutes before serving.
What worked: Very nice. Good balance of chocolate and cinnamon. Not as jaw-rottingly sweet as a standard pecan pie. It was quite fudgy two days later. Went well with hard sauce.
What didn't: As mentioned the duck fat crust was a little tear-y and wasn't as pretty as it could have been. The pecans stayed on the bottom so you didn't see them the way you do in a typical pecan pie, which is one of the things I like about a standard pecan pie.
Finally, due to a communications mishap I baked this Christmas Eve and we didn't actually eat it until Christmas Night. I'm sure it would have been better fresher.
Will I make it again? The wife will probably require it, yes.
1 9" pie crust (I made it with duck fat, which made a really flaky crust... but one that also tore.)
3/4 cup corn syrup
3 Tbsp brown sugar
5 ounces
1/4 cup unsalted butter
3 eggses, beaten
1 tsp vanilla (I doubled it. Always double the vanilla and the chocolate chips.)
1 tsp ground cinnamon (I used 1 1/2)
1 1/2 cups pecans
Heat the oven to 350 and roll out the crust into a 9" pan. (Duh. Because it's a 9" crust.) Heat the corn syrup, brown sugar, chocolate, cinnamon, and butter in a small saucepan. Once it blends well, move the pan from the heat and add the eggses and vanilla.
Sprinkle the pecans into the bottom of the pie crust and pour the filling over the nuts. Bake for 40-45 minutes until the filling is set. Let it rest for at least 10 minutes before serving.
What worked: Very nice. Good balance of chocolate and cinnamon. Not as jaw-rottingly sweet as a standard pecan pie. It was quite fudgy two days later. Went well with hard sauce.
What didn't: As mentioned the duck fat crust was a little tear-y and wasn't as pretty as it could have been. The pecans stayed on the bottom so you didn't see them the way you do in a typical pecan pie, which is one of the things I like about a standard pecan pie.
Finally, due to a communications mishap I baked this Christmas Eve and we didn't actually eat it until Christmas Night. I'm sure it would have been better fresher.
Will I make it again? The wife will probably require it, yes.
