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)
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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.
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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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!