Critiques, Cravings and Conundrums From the Madison Food and Dining Scene
Nov 21, 2010
04:46 PMSmall Dishes
The Ultimate Holiday Pie
Be honest. Holidays are all about excess. Who can work up an appetite for sorbet at Thanksgiving? Pie is “in” right now—not that it ever went out of fashion as far as I’m concerned. Nothing could be more appropriate for this native holiday that’s all about food, either. Two traditional favorites—pumpkin and pecan—are quintessentially American. And as a famous TV-chef frequently reminds us, in New Orleans they like to kick it up a notch. This dessert does that to say the least and best of all, is easy to make.
New Orleans-style Chocolate Pecan Pie
1 unbaked 9-inch pie shell, thoroughly chilled
1½ cups pecans, lightly toasted
½ cup semi-sweet chocolate chips
4 eggs, beaten
Pinch of salt
½ cup granulated sugar
½ cup light brown sugar
¼ cup Steen's Syrup (or substitute refiners syrup or light molasses)
¼ cup light corn syrup
2 ounces best quality semi-sweet chocolate melted with 1 tablespoon unsalted butter
2 tablespoons bourbon
½ teaspoon pure vanilla extract
Dulce de leche ice cream
Caramel sauce (in a squeeze bottle)
Preheat the oven to 375 degrees.
In a mixing bowl, whisk the eggs with the salt until well combined. Gradually beat in the granulated sugar and brown sugar, then the Steen’s syrup and corn syrup. Beat until just well combined. Stir in the melted chocolate and butter, then the bourbon and vanilla extract and mix well.
Scatter the pecan pieces and the chocolate chips evenly in the pie shell. Pour the filling over the pecans and chocolate chips. Bake the pie in the middle of the preheated oven for about 55 minutes (or until the filling is set).
Cool at least 20 minutes before cutting. Decorate each plate with a drizzle of caramel sauce; place a pie slice in the center of each plate and add a scoop of ice cream. Serve warm or at room temperature.
8 to 10 Servings.