I can't believe it's time again for a bakeoff! But this month's theme- Holiday pies is perfect for this time of year. After you read this post don't forget to go to the official blog of the Great Big Pie Bakeoff and check out our other participants. But below our the founding members:
Lori from RecipeGirl
Sandie from Inn Cuisine
Patsy from Family, Friends & Food
Donal from The Good Mood Food Blog
Now as I searched for the holiday pie I was going to make I wanted to showcase my Gingerbread Crusted Apple Pie but that was given a thumbs down from my husband. Too boring....Sigh....Everyone's a critic.
So I decided to search for a new pie recipe that echoed all the tastes of the holiday season.
I settled for Chocolate Maple Pecan Pie.
This pie originated as a recipe on Epicurious for Texas Chocolate Pecan Pie. And when I got home late after a Christmas Tea Soiree I realized:
I had no Corn Syrup....
After a mini-meltdown (Julie & Julia Style....it was Julie I was melting down like) I decided to change the recipe and substituted Maple Syrup. When this was baking it had so many wonderful smells.
Hope you enjoy and have a wonderful holiday with your family and friends.
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup maple syrup
1 1/2 cups pecan pieces, lightly toasted
Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in maple syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
Cool pie completely on rack.
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