WS #37: Rich Chocolate Pecan Pie

Last Wednesday, I caught Emeril Lagasse making Rich Chocolate Pecan Pie in Good Morning America.  It looked so easy that I decided to make two (ended up making four!) for Thanksgiving (the weekend started early because of Thanksgiving Day!).

This pie is definitely not for someone who’s watching his/her sugar intake!  It. Is. RICH!  It was supposed to have a caramel sauce and topped with confectioner’s sugar.  But because I love my friends, I stopped at the pie and didn’t make the sauce anymore. :)

The recipe is as follows:

INGREDIENTS:

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch of salt

Optional: Caramel Sauce, for garnish (recipe follows)
Confectioners’ sugar, for garnish
DIRECTIONS:

1.  Preheat the oven to 375 degrees F.

2.  Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.


I spread the chocolate chips on the pie crust first…


…then spread the pecan pieces on top of the chocolate chips.

(Note:  I made two versions for this pie.  This is actually the second version.  In the first version, the pecan pieces were at the bottom and the chocolate chips were on top.  You’ll see the difference at the end of this post.)

3.  In a mixing bowl, whisk the remaining ingredients together.

4.  Pour the filling over the pecans.

5.  Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing.

I followed the recipe to a T and for my first two pies where the chocolate chips were on top, this is how it came out…

When I popped the pie in the oven, I simply set the timer to 50 minutes and decided to busy myself with something else.  You can just imagine my horror when the timer sounded and I found the pie looking like this.  You’ll notice that the chocolate chips didn’t quite melt and the crust is too “toasted”.  That’s what I got for following the recipe blindly.  But in fairness, it tasted quite good.  The toastiness of the crust can be easily ignored.

On Thanksgiving morning, I took on the chocolate pecan pie challenge yet again.  This time, I was more vigilant with the baking time.  This is the finished product…

I prefer this over the first one.  I initially baked the pie at 350 degrees F for 20 minutes.  Then, I reduced the temperature to 250 degrees F and continued to bake the pie for 60 minutes.  I got this idea from an egg pie recipe, which I also made on Thanksgiving Day. :)

I got a little scared that the second version didn’t quite set because when I stuck a toothpick in the pie, it didn’t come out clean.  What did I expect?  The chocolate melted!  It did set but it was after a couple of hours.  It helps, too, to cool it in the fridge.  That way, you’ll have a nice solid pie to slice and serve on a plate.  So you’ll have to do this well ahead of time if you intend to serve it to guests. What you can do, if you want a nice warm pie is to pop the slice of pie in the microwave for 10-15 seconds.  That’s exactly what I did…

Rich and warm chocolate pecan pie.  Yum!  I say it looks good enough that you’ll want to draw your bamboo shades so your neighbors can see what you just made. Hee hee. And you know, what?  You can serve it a la mode, too!

You must think I’m queer for not wanting to drizzle caramel sauce on my pie yet I recommend serving it with a scoop of vanilla ice cream.  Hee hee.  Oh well.  Life is full of contradictions.

I had friends over earlier tonight and served this pie a la mode.  They seemed to genuinely like it!  Either that or they’re just being polite.  I say it’s the former.  Hee hee.

Have a great week ahead!

PS. If you prefer caramel sauce, here’s the recipe:

Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)


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Comments

19 Responses to “WS #37: Rich Chocolate Pecan Pie”

  1. I love pecan pie! This is so awesome! I’m copying your recipe
    and will try to make pecan pies myself. :P

    eastcoastlifes last blog post..At the Wake of Singapore’s First Terror Victim – WS

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  2. tigerfish says:

    That’s a big pie :)

    tigerfishs last blog post..Egg and Shrimp Fried Rice with Broccoli Stems

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  3. […] I have another Weekend Snapshot entry, which is bound to make you hungry: Rich Chocolate Pecan Pie […]

  4. lori says:

    I really loved it! Soo yummy!!! :P Thanks for the pie! Still need to get some vanilla ice cream though :).

    Reply

    munchkinmommy Reply:

    Hi Lors! You’re welcome! I’m glad you loved the pie. :) It does go well with ice cream! :)

    Reply

  5. Thess says:

    Pictures pa lang, napapa ohlala na ako, Chef weng!

    Thesss last blog post..WS: octopus anyone?

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  6. Wow.. that looks so delicious! Can I have a slice, please? =)

    My weekend snapshots are posted here and here. Hope you can drop by if you have some time. Thanks!

    FamiliaKhuletzs last blog post..CJ’s Birthday Party

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  7. SandyCarlson says:

    Looks like a wonderful recipe!

    SandyCarlsons last blog post..Weekend Snapshot: November 30 on Ice

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  8. Lynn says:

    All I can say is wow, you can follow the recipe down to the last
    drop. I was watching The Essence of Emeril the other night about
    the bean soup and his fried oyster. Looks easy but can’t
    follow all ingredients.

    Lynns last blog post..My First Chopsuey

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  9. spiCes says:

    i’d prefer the ice cream too instead of the caramel drizzle:) looks great wengski!

    spiCess last blog post..Weekend Snapshot: Thanksgiving Weekend

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  10. g says:

    Yummy pa din surely kahit wala caramel.

    Reply

  11. Shinade says:

    Yummy pecan pie is my all time favorite. It is always on our table
    at Thanksgiving and Christmas. And yours turned out so beautifully!!

    Happy WS:-)

    Shinades last blog post..Weekend Snapshot

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  12. Pinky says:

    Absolutely l-o-v-e pecan pie and your second version indeed looks heavenly! Yummy-licious! :D

    Parang nate-tempt ako to experiment with it too… have to find out first if they sell pecans here…waaahhh!!! :(

    Pinkys last blog post..LaPiS: Silogs

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  13. jeanne says:

    looks good taste :)

    Reply

  14. cookie says:

    as i was scrolling down thru your post, i was thinking, “this
    would be perfect with ice cream.” last pic confirms it :)

    my entry is HERE

    Reply

  15. Henrietta Ruckle says:

    Why not whipped cream with only a bit of vanilla in it, no sugar? My mom always referred to these extra touches as “guilding the lilly.”

    Reply

  16. Oh my, I haven’t had breakfast yet and I just felt my tummy rumble. It looks very delicious. I want to have a slice.

    Rach (Heart of Rachel)s last blog post..3 Word Thursdays #7

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  17. […] In my search for the egg pie recipe of my youth, it was photos of the finished product that I looked at first.  It had to have that golden top layer.  And I mean the entire surface of the pie has to be golden brown!  I’m happy to tell you that I had a eureka moment when I landed on this site.  It was exactly the egg pie I was looking for!  It looked like it, at least!  Forget pumpkin pies!  Last Thanksgiving, I had egg pies and chocolate pecan pies! […]

  18. […] instead of pecan pie, I made a Rich Chocolate Pecan Pie (recipe HERE).  Sinfully delicious!  I’m going to pay for that sinful dessert for a very long time, I […]