People often ask me how I find recipes to showcase on this blog. My most consistent source is the Internet. I receive a daily chocolate focused 'roundup' from Google. I subscribe to several other food related newsletters, too. In some years I also scour my cookbooks and recipe file for goodies. Finally, as each New Year begins I start a computer Document file titled Chocolate Blog YEAR, where I list links and other sources for terrific-sounding recipes that I will make during My Chocolate Season. By now I've forgotten how I initially came upon the recipe for Dark Chocolate Pecan Pie. But I fell in love from the first slice. I used Sally's recipe, with a few small tweaks that reflect personal taste and ingredients in my kitchen. A note about the pecans. When I visited the bulk bins at my natural foods store I found both pecan halves and pecan pieces. The halves cost several dollars more per pound so I opted for pieces. Equipment 9-inch pie pan (V.O.E. - When it comes to making pie crust I'm pretty lazy, so I typically buy a premade crust. But Sally provides thorough instructions for making your own) Microwave safe bowl to melt butter Measuring cup Measuring spoons Large whisk Above: V.O.E. - Although I simply poured the pecan pieces into the crust and flattened them out a little, I more carefully placed the Ghirardelli chocolate chips to make sure they were spread evenly across the nuts. Above: V.O.E. - Sally's original recipe features corn syrup, which I never have on hand. So I did a little research on possible substitutes which turned out to be honey or maple syrup-both of which occupy space in my cupboards. I chose maple syrup and then doubled the amount of cinnamon to make sure its flavor didn't get 'lost' against the maple flavor. I also suggest whisking the eggs separately before adding them to other ingredients. They seem to incorporate better this way. Ready for the oven (above). V.O.E. - I baked my pie just under 45 minutes which resulted in a gorgeously browned crust, though your oven may vary. After it initially cooled on a rack, I wish I had put the pie in the refrigerator for awhile before cutting the first slice. Thought I'm not certain this would have better solidified the filling, I suspect it. I whipped some fresh cream but, instead of chocolate shavings, I opted for leftover chocolate 'gratings' from last week's recipe! But OMG, it couldn't have been more delicious!
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Welcome to Visual Traveler.I love crafting stories about fantastic food & beverages, must-visit destinations & eco-friendly topics. I wrote a 350+ page book about Kansas. And I've worked with dozens of additional clients - from Fodors.com & AAA magazines to USA Today 10Best & WanderWithWonder. Grab a chair & join me as you explore photo-rich stories reflecting U.S. & international travels, plus home kitchen views.
Archived posts featuring Arizona, California, Kansas, New Mexico & chocolate
November 2024
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