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Okay, since we're on the subject of pies, and specifically pecan pies . . . Mr T. specifically requested "no experiments" with the pecan pie this year. (I've tinkered with this recipe a lot over the years, especially with substitutes for corn syrup, etc. The one using a bit of molasses, I only recently learned, was not a success. I actually thought it tasted it pretty good. Whatever.) He did however say that if I wanted to find a way to include chocolate chips, perhaps in the crust or in some other way, he'd be happy to be the subject of an experiment along those lines. So, if were going to do that, how would you proceed? Thanks so much. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 4 years ago
13 answers 456 views
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added almost 4 years ago

I'd make make Mr T a hot fudge sauce to drizzle over said pecan pie..first! If he likes the combo, then I'd consider incorporating it into the pie.
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I have done the same as you with pecan pie. I've made dozens of them and tweaked almost as many trying for that elusive, perfect slice! I've only had one, and the lady who made the pie wouldn't give even a hint of how she made it. My quest is for the perfectly smooth, transluscent filling that doesn't curdle, or slump, but sits up as beautifully as the filling for a lemon pie. Hasn't happened yet. You got anything like that for me, Antonia? I'll be your best friend!

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hardlikearmour

hardlikearmour is a trusted home cook.

added almost 4 years ago

Cut the amount of custard you are making by 1/4 to 1/3 & halve the amount of pecans. After filling the crust with the pie filling sprinkle the top with 2 oz each white chocolate, milk chocolate, bitter- or semi-sweet chocolate cut into 1/4-inch sized cubes. It is decadent and delicious, like candy in pie form.

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 4 years ago

Soozl, my pie filing is full of nuts, with eggs, so it's not translucent. But it does hold up nicely. I attribute that, however, to the extra broken, toasted pecans that are in the filling. It's not classic, at least not any more, but Mr. T loves it, and that's what matters. ;o)

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 4 years ago

The hot fudge idea is intriguing. Do you know of a hot fudge sauce that doesn't immediately slide off of ice cream, by the way? I could see a hot fudge sauce being a useful addition to the dessert offerings this week, given that the pie is always served with vanilla ice cream. ;o)

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 4 years ago

hardlikearmour, I like the way you think. Embedding the chocolate on the top, under the top layer of pecans . . . . a total of 6 ounces of chocolate. Yes, it sounds decadent! Will seriously consider this option. Yummmmm. ;o)

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drbabs

Barbara is a trusted source on General Cooking.

added almost 4 years ago

My mother makes a wonderful chocolate pecan pie and I'm pretty sure she uses chocolate chips. She's not home right now, but I'll post her suggestion as soon as she calls me back.

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hardlikearmour

hardlikearmour is a trusted home cook.

added almost 4 years ago

I mix the pecans into my custard filling, and the chocolate gets pressed on top. Your idea sounds interesting, since the chocolate would be a surprise!

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added almost 4 years ago

I use this one, from Smitten Kitchen: http://smittenkitchen.com...

I don't use the unsweetened chocolate because it's too bitter for my palate. I use one, 85% cocoa Lindt Intense Dark chocolate bar, which is 3.5oz per bar, and add 1 tsp of unsweetened dutched cocoa powder. I like it because it doesn't have as much fat as other recipes..not that I mind fat...but why do it when this sauce so good it exceeds many others that use heavy cream and lots of butter and sugar. It is a bittersweet sauce and needs to be used on something sweet..like vanilla ice cream or..pecan pie!

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added almost 4 years ago

I did this last year and it turned out beautifully, sprinkle a half cup or so of chocolate chips on the crust before filling. You'll end up with an unexpected chocolate-y goodness that's not overwhelmingly chocolate!! : )

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added almost 4 years ago

oops, I did it with a pumpkin spice pie, not pecan. Sorry!! : )

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added almost 4 years ago

I've made this pecan pie nearly every year for ages, although I do it as a tart with a press-in crust. It's utterly delicious, I think it's the brown butter and the toasted pecans that really make the difference. http://find.myrecipes.com... However, this year I'm thinking I'll make this one, which has some Heath bar crumbled into it, for a hint of chocolate http://www.finecooking...

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drbabs

Barbara is a trusted source on General Cooking.

added almost 4 years ago

OK, I just spoke to my mom. Her pecan pie is adapted from Hershey's and she adds 1/3 cup of unsweetened cocoa to the sugar, corn syrup and eggs.

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added almost 4 years ago

I live in Texas with some serious pecan pie people. Everyone loves the ones I make with the recipe from "Mama Dips' Kitchen". I just add an additional half cup or so of chopped pecans in the filling.

Without any other changes, I've had great success simply sprinkling a light layer of chocolate chips before the filling and a few across the top.