Well here is my very own recipe for Pecan Pie. I think that it will hold it's own with any other. Pecan Pie 3 eggs 2/3 cups of sugar 1 cup of light corn syrup. ( I prefer Betty Crockers ) 1/3 cup of butter melted 1 cup of pecans 1 teaspoon of brandy extract or more if desired. ( I use a tablespoon ) enough pecans to cover the pie Directions: Pre heat oven to 350 degrees place all ingredients in blender except nuts for the top of the pie Blend until smooth Pour into a deep dish pie plate with crust cover the edge of the crust for the first 25 minutes to prevent it from burning remove foil and bake for another 25 minutes or until a knife inserted into the center of the pie comes out clean. During baking the pie filling will bubble up so do not fill it to full. I usually put a sheet pan under the pie in case it spills over. I have gotten tons of raves about this pie and am asked to make it every year by all of my friends. The ground pecans in the filling will give it more body.
LMAO! Took the words right out of my mouth! Chocolate pecan pie is awesome, and pecan pie is my very favorite.
I am a pecan pie fiend, but I have NEVER heard of chocolate pecan pie... I need that in my life right now...
This going to make me want to stop on the way home and get everything I need to make one tonight. Stop it! LOL Oh and kronikcope, we need the recipe for the chocolate one. Chocolate and pecans and no recipe? What's up with that?
This is the one she uses. Enjoy! She said its enough filling for 2 pies though. 1 (9 inch) pie shell 1 cup white sugar 1 cup light corn syrup 1/2 cup butter 4 eggs, beaten 1/4 cup bourbon 1 teaspoon vanilla extract 1/4 teaspoon salt 6 ounces semisweet chocolate chips 1 cup chopped pecans Directions Preheat oven to 325 degrees F (165 degrees F). In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Oh man, this is the perfect excuse to by some bourbon. This recipe is a winner on many levels! Thanks and thank you to your wife also.
It's by far my favorite pie that she has made. A good pecan pie or strawberry rhubarb pie used to be my favorite until I tried this one. It's defiently a thanksgiving favorite in the kronik household. Just a FYI - the filling is enough for two pies.
Sounds good, can I change the recipe a little bit... Add 1/4 cup bourbon Hold the 1 (9 inch) pie shell 1 cup white sugar 1 cup light corn syrup 1/2 cup butter 4 eggs, beaten 1 teaspoon vanilla extract 1/4 teaspoon salt 6 ounces semisweet chocolate chips 1 cup chopped pecans Repeat as needed.
what!!!!!!!!!! I fast (or close to it) for 2 days prior to Thanksgiving so I can eat 2 slices of pecan pie!!!!!!!
What is the texture of the filling? Is it liquid or solid? I like the sound of it, but don't have half the ingredients. I'm thinking of making a mousse type thing.
If you brush some egg white on the shell before adding the filling, it helps to keep the shell from getting soggy. Also, I like to use French Vanilla extract. It just has a better flavor than plain vanilla. Nobody mentioned it, but down here we say puh-cahn'. It's definitely not pee-can (ewww) nor pee-cahn.
It's always been "puh-kahn" for me, growing up in West Texas. "pi-khan" is better than "pee-kahn", though....
