Tuesday, September 22, 2009

chocolate espresso pecan pie



hey folks!
so i vowed i was gonna stop updating so i could get good grades, but i noticed people were still visiting the site, and school is overrated anyway.

gotta give the people what they want, and... well gosh i'm just such a giver.


fall fever has officially hit, i'm prematurely breaking out the wool blazers and earth tones. so naturally i wanted to make something really autumnal, and i think a pecan pie is exactly that.


oh! and might i add, this is the first pie i've ever made? as well as the first pecan pie i've ever tasted. i don't really know how it's possible to have avoided it for twenty years, but there you go.

and sorry to all the purists out there, for corrupting a pecan pie by adding chocolate and coffee in a (failed) attempt to appease my family who hates pecan pie.


the only problem with this pie is that i honestly don't know if it turned out right, seeing as i've never had pecan pie before. but, since i've been desperately vying to try it ever since sookie's gran died on true blood, i can honestly say that it was everything i'd hoped it would be.


chocolate espresso pecan pie

from userealbutter


4 eggs

2 + 1/2 cups of pecans

1 cup light corn syrup

1 cup sugar

3 ounces (85 grams) unsweetened chocolate

1/2 stick of butter

2 tablespoons instant espresso powder

1 tablespoon hot water

dash of salt


.: preheat oven to 350.

. i wasn't ready to make my own crust so i used pillsbury, feel free to use your favorite recipe

. coarsely chop 2 cups of the pecans, leaving 1/2 cup whole for decoration

. melt the chocolate and butter together on a double boiler, remove from heat and let cool

. in a medium bowl, whisk eggs, corn syrup, sugar and salt

. dissolve the espresso powder in the hot water, and add to the egg mixture

. add the chocolate/butter mixture, and whisk together

. sprinkle the chopped pecans into the pie crust, and on top of that, place the whole pecans around the outside. you can just do a circle, or you can cover the whole pie (of course this requires more than 1/2 cup of pecans)

. pour the chocolate filling in the center of the pie. it will cover the pretty pecan design, but they will float to the top

. bake for 45 - 55 minutes (mine took 50)

. cool completely and refrigerate before serving :.



and here's an ugly picture, just to give another view of the inside. a wonderful first pie experience, i suggest you try it.
enjoy!

4 comments:

  1. looks like chocolate pecan pies I have made.

    Hugh

    ReplyDelete