Last-Minute Chocolate Pecan Pie
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sdschorr November 18, 2017
Can you use maple syrup instead of corn syrup? Also, can this be made a day in advance or better day of? thanks!
Shannon December 11, 2016
I've been making a pie much like this for years (based on a recipe from Epicurious). It was a compromise between my mom's traditional pecan pie and my need for chocolate. I always brown the butter and also add a tablespoon or two of bourbon. They bother really depend the flavor. And I'm partial to good unsweetened baking chocolate, but good (read: real vanilla) chocolate chips with less granulated sugar is probably pretty similar. And I do toast all of the pecans. I think there would be a riot in my family if I didn't make it for Thanksgiving and Christmas.
JC H. December 2, 2016
I'm not clear about whether all the pecans (the whole ones and cupfuls (which I assume are already in pieces) are supposed to be toasted prior to making the pie. Do I need to toast the whole pecans before adding them to the top--since they presumably will toast there as the pie bakes?
m M. December 10, 2016
That's a good question....My guess is to toast prior to deepen the pecan flavor--it really takes it to another level. I am guessing it is more for the pecans in the filling rather than the ones on top. Nuts in fillings just will not heat up to release the same nutty flavors. In addition, since it bakes on the bottom shelf, I'm guessing it will not 'toast' in the same way--from what I have tried in the past with my own oven--but it may differ for you. Perhaps try a combo of both? Toast some for the filling and leave I toasted ones for e top? Curious to hear how it turns out.
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