Thursday, November 23, 2006
Pecan Chocolate Chip Pie
Is it a pecan pie? A chocolate-chip pie? If you like either (both!) of these, you'll love this hybrid.
One 9-inch unbaked pie shell*
2 large eggs, room temperature
1 cup sugar
1/2 cup King Arthur Unbleached All-Purpose Flour
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup bittersweet or semisweet chocolate chips
1 cup chopped pecans, lightly toasted, or 1 cup pecan brittle crunch
1 tablespoon bourbon (optional)
2 teaspoons vanilla
whipped cream (garnish)
Beat the eggs until they're light and lemon-colored, then gradually beat in the sugar. Add the flour and butter, beating on low speed till thoroughly combined.
Stir in the chocolate chips and nuts or nut crunch, then the bourbon and vanilla. Pour the mixture into the pie shell, and bake the pie in a preheated 375°F oven until the crust and top are golden brown, about 45 minutes. Serve warm, with unsweetened whipped cream, if desired. Yield: about 10 servings.
*If you need a good pie crust recipe, here's one of our favorites: Combine 1 1/4 cups of our Pie & Pastry Blend with 1/4 teaspoon salt, 2 teaspoons Lora Brody Dough Relaxer(tm), 3 tablespoons cold shortening, and 1/2 stick cold butter, cut in pieces. Mix till coarsely blended. Stir in 2 to 4 tablespoons ice water, just enough to make the dough cohesive. Chill for 30 minutes, then roll into a 12-inch circle, and fit into a 9-inch pie plate.
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