vrijdag 22 november 2013

A flaky buttery crust holding a rich chocolate pudding like filling topped with walnuts and pecans baked right in (Kopie)

*****
(you'll just need half for this pie)

3 eggs at room temperature
1 cup light corn syrup
1/2 cup sugar
2 t vanilla extract
1/4 t salt
1/4 cup unsalted butter, melted
2 ounces unsweetened chocolate, melted
1 1/2 cups walnuts and walnut halves (keep in large pieces)
3/4 cup pecans, whole or halves

Preheat oven to 425 degrees.

Roll out and set your dough into a 9 inch pie pan, trim and finish off edges. Place the pie pan in the 'fridge while you prepare the pie filling.

In a large bowl beat eggs until blended. Add corn syrup through butter until evenly mixed. Continue beating mixture and slowly add chocolate and beat until smooth. (To melt this small amount of chocolate I used a low setting on the microwave and patiently checked it so it didn't overheat.) Stir in the walnuts and pecans. Pour the mixture into the prepared pie shell. The nuts will naturally rise to the top, be sure to use a knife edge to separate if they clump in some areas.

Bake for 15 minutes, then reduce the heat to 350 degrees and bake for 25 minutes longer. After the first 15 minutes if your crust edges are browned nicely you may want to cover edges with foil or a pie crust shield so they don't burn.

Your pie is ready when the filling has puffed and when moved the center will jiggle slightly. Set out to cool for an hour or more. I recommend overnight, it tasted even better this morning than last night!

Serve with a whipped cream or ice cream.

I am thinking of making this pie for Thanksgiving, a fun twist on a pecan nutty pie. Yum!

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