Simple, classic and error proof. This delicious and decadent pecan pie is topped with a chocolate drizzle. This is the perfect make ahead pie due to its lengthy cooling and solidifying process.
For the Crust:
1 recipe Cream Cheese Pie Crust
For the Filling:
4 large eggs
1 cup light corn syrup
1/2 cup packed light brown sugar
1/2 cup dark brown sugar
4 tablespoons unsalted butter melted
2 teaspoons vanilla extract
1/2 teaspoon salt
4 cups pecan halves (toasted on a lined sheet pan at 350 degrees for 10 minutes),
1 1/4 cups reserved for decoration on top of pie
2 3/4 cups chopped for pie filling
1/2 cup hot milk and 8 oz semi-sweet chocolate chips for chocolate drizzle
Technique:
Preheat oven to 325 degrees.
For the crust:
Roll out dough on a lightly floured surface using more flour as needed for rolling into approximately a 10 inch round. Place onto a 9 inch pie plate and trim edges until about one inch hangs over. Fold extra inch under dough in pie plate creating a solid rim.
For the filling:
In a large bowl whisk eggs, corn syrup, sugars, butter, vanilla and salt until well combined. Mix in 2 3/4 cups chopped pecans.
Pour mixture into pie crust and place on a rimmed baking sheet in case of dripping (filling will puff up during baking process).
Decoratively place remaining toasted pecan halves on top of pie in a beautiful geometric pattern.
Bake pie about 90 minutes (you can place a foil tent over top of pie halfway through if nuts get too dark). Take off baking sheet and let pie cool and solidify for 4-6 hours.
Whisk together hot milk and chocolate chips to create a chocolate sauce to top pie.
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