Pecan Pie by Snowbirds Vintners
By FBWorld Team
a twist on a traditional fall favorite - the pecan pie.
This version uses cane syrup, instead of corn syrup, and
has the addition of chocolate, both on and in the pie.
Doesn't that sound yummy? Enjoy!
One pie crust shell
1/2 stick Unsalted Butter, (room temperature)
2 oz. Unsweetened Chocolate
3 lg. Eggs
1 cup Sugar
3/4 cup Sugar Cane Syrup (recipe below)
1/2 tspn. Pure Vanilla Extract
3 tbls. Chocolate Liqueur
1/4 tspn. Sea Salt
1 1/2 cups Pecan Halves
1/2 cup High Quality Chocolate Chips, (melted (for the
1. Preheat the oven to 350 degrees F.
Take your pie crust out of the freezer, if frozen.
In a small saucepan, melt the butter and chocolate over
medium-low heat, remove from heat and once melted to cool.
In a large mixing bowl, beat the eggs until lemon colored
and frothy, blend in the sugar. Stir in the sugar syrup,
vanilla, chocolate liqueur, salt, and the melted butter
and chocolate mixture. Keep stirring until well blended.
Arrange the pecans on the bottom of the pie crust, carefully
pour the chocolate mixture over it. Bake until the filling
is set, lightly puffed, and crisp looking, approximately
45 minutes. Test for doneness by inserting a small knife
into the center of the pie. Cool on a rack completely,
and drizzle with melted chocolate before serving.
1 cup syrup
1 1/4 cups Granulated Sugar
1/4 cup Hot Water
Bring the water to boil, dissolving the sugar completely.
Cool, add appropriate quantity to recipe, replacing 1:1
for corn syrup.