Tag Archives: Pecan Pie

Double Chocolate Pecan Pie

IMG_0067
Double Chocolate Pecan Pie by twocarolines

Pecan pie is a Thanksgiving staple, and our Caramel Pecan Pie is guaranteed to be all the things you want from a pecan pie and MORE! But when it’s possible to take something amazing and then add chocolate, you best believe I’m going to do that.   This pie is a full on game changer!  Maybe you don’t prefer to make a pie per person for your Thanksgiving meal, this is an easy way to combine the needs of the chocolate crowd with the pecan pie people.  The texture is part rich chocolate decadence but it still gives you that magical transparent pie layer and the nuts add such an earthy beautiful flavor and texture – It’s truly the best of both worlds!

1 traditional pie crust uncooked and prepared in a 9-10 inch pie pan (if you use a larger pan you might need to add a little cream on top to come out even)
12 ounces semi-sweet chocolate chopped (I use a mix of semi and bittersweet)
3 tablespoons butter
3 eggs beaten
1/3 cup packed brown sugar
1 1/4 cup light corn syrup
1 1/2 teaspoon vanilla
1 3/4 pecan halves

  1. Heat oven to 350
  2. Take 5 ounces of your chopped chocolate and set it aside, about half if you don’t have a scale.  Microwave remaining chocolate and butter in a large microwavable bowl in 30 second increments until chocolate and butter are melted and there are no chunks.
  3. Brush the bottom of your pie crust with small amount of your beaten eggs.  Add your remaining eggs, sugar, corn syrup and vanilla to the chocolate mixture and stir until well blended.  Add chopped chocolate and nuts, mix well and pour into prepared pie crust.
  4. Bake 45-50 minutes or so until there is only the slightest jiggle in the middle but it’s mostly set and a knife in the center comes out clean.

Best served room temperature with whipped cream or ice cream.  I don’t recommend refrigerating as the chocolate gets so hard, but you can if you wish, it will keep at room temperature for a good 4-5 days.

Recipe adapted from Kraft recipes Chocolate Pecan Bliss Pie 2014

 

 

 

 

Caramel Pecan Pie

IMG_1623
Caramel Pecan Pie by twocarolines.com

A King family classic and my hubs very most favorite of all of the many pies we eat, so this is MAJOR.  It’s such a perfect crunchy, melty, nutty sensation and it’s a dessert with an old world kind of royal presence that puts a jeweled crown on top of any meal it’s accompanied with.  This recipe came straight from the pie master general Joyce King.  She used to go half corn syrup and half maple syrup but lately she’s been making it full tilt maple which you think will be too sweet but it’s actually less sweet and more of a flavorful knockout than with just the corn syrup.  Of course the pie will turn out and be adored with whatever variety you use, but we recommend the splurge of maple syrup, you won’t regret it.  I was recently commissioned to make this pie for a birthday which is why there is a rather unsightly aluminum pie pan, but the recipients praised it to the last crumb!  And bonus, it’s one of the easiest pies ever! -CK 2.0

1  9″ traditional unbaked pie shell.  We recommend our King Family Pie Crust found here on the blog
3 eggs
1 cup brown sugar
1/3 cup melted butter
1 cup maple syrup (or you can use all corn syrup or half corn syrup and half maple syrup.  We love the trader joe’s grade B maple syrup – it’s a splurge that’s well worth it)
1/2 teaspoon vanilla
1 1/3 cup whole pecans

  1. Preheat oven to 350 and prepare your pie crust
  2. Beat eggs and sugar then add butter, syrup and vanilla
  3. Evenly spread your pecans into your unbaked pie crust then pour your filling over the nuts making sure they are nicely distributed.
  4. Bake for about 45 minutes, it’s okay for your pie to still jiggle in the middle – just a jiggle, not liquid.  Just make sure the sides are set when you take it out – it will set up as it cools, which takes a solid hour or two.
  5. Serve with heaps of vanilla ice cream or fresh whip cream and enjoy!