I am making a pumpkin pecan pie with a chocolate drizzle on top for Thanksgiving at my in-laws'. I would like the two pie "layers" to be distincitive from eachother rather than pumpkin pie with pecans on top. Should I bake the pumpkin pie filling for 10-15 minutes before pouring the pecan pie filling on top & putting it back in the oven to finish baking? Do you think the chocolate drizzle is too much? Thank you for the input!

  • Posted by: JGoodwin
  • November 23, 2010
  • 936 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
JessieLK
JessieLK November 23, 2010

I did something similar last year, but cheesecake/pecan, and the cheesecake was baked before just enough to firm up for the pecan to sit on top, based on that I would with this. This sounds fantastic!

Review our Code of Conduct
Don't send me emails about new comments
Valser
Valser November 23, 2010

That does sound amazing! do you have a recipe?

Review our Code of Conduct
Don't send me emails about new comments
Food o' del Mundo
Food o' del Mundo November 23, 2010

ditto on the recipe please

Review our Code of Conduct
Don't send me emails about new comments
JGoodwin
JGoodwin November 23, 2010

I am Frankensteining two recipes I found on Southernfood.com (I know; I should have tried the recipe before bringing it to the in-laws'...). But I have made the following, which is decadent as it is delicious...Thanks again for input!

Chocolate Pecan Pie
Makes 1 deep dish 9” pie (I’ve also used 2 shallow pie crusts).
Ingredients:
• Pie crust (see above)
• 2 squares unsweetened baking chocolate
• 4 large eggs
• 4 tbsp. butter
• 1 ¼ cups dark corn syrup (You can cut back to 1 cup to make things easier; leave other measurements same. This way you have 1 cup leftover for another pie!).
• 1 cup sugar
• 1 tsp. vanilla
• Optional: 2 tbsp. dark rum or Khalua or Tia Maria or ¼ tsp rum extract (I’ve also used 1 tblsp. bourbon).
• 2 cups pecans, approx. 7oz. (Some people crush them up, I like to leave some nuts intact so you can see the actual nut).
Directions:
Heat the oven to 350?F. Have pie crust ready (I normally place pie shell pan on a baking sheet to facilitate transfer during baking).
Melt butter & chocolate together over boiling H20 or in microwave. Not too long in the microwave, be careful not to burn.
Beat eggs, then beat in sugar & corn syrup. Add vanilla, optional liquor, & melted chocolate/butter mixture. Blend well. Stir in pecans.
Pour into pie crust. Bake 40-50 minutes until an inserted toothpick or knife comes out clean. Do not over-bake; top feels soft to the touch & middle wiggles slightly when pan is moved. Pie will firm up as it cools.
Notes: Serve w/ whipped cream or chantilly or ice cream. Pie may be served warm or room temperature; some like it chilled. Pie may be frozen & thawed for serving. Keeps well for several days w/o refrigeration.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52