Chocolate pecan pie
For the crust, you may use an already made crust from your local grocery store.
ingredients:
2 tablespoons of cold unsalted butter, cut in chunks.
2 oz. of unsweetened chocolate, finely chopped.
1-1/4 cups of light corn syrup.
3/4 cup of maple syrup.
3 large eggs.
1 tablespoon of Kahlúa or other coffee-flavored liqueur.
5-3/4 oz. (1-1/2 cups) of pecan halves, toasted.
Preparation:
- Position a rack in the middle of the oven and heat the oven to 350F.
- In a large saucepan, heat the butter, chocolate, corn syrup, and maple syrup over medium-high heat.
- Bring to a boil, whisking frequently. The mixture will bubble vigorously once it starts to boil.
- Continue whisking and cooking until the mixture emulsifies, about 5 minutes.
- Let cool and then whisk in the eggs one at a time.
- Add the Kahlúa.
- Pour the mixture into the baked pie shell.
- Arrange the pecan halves randomly on top of the filling.
- Bake until the filling's edges are puffed and the center jiggles like Jell-O when you nudge the pie pan, 40 to 45 minutes.
- Cool on a rack and serve at room temperature.
Black forest pie (Makes 8 servings.)
Ingredients:
- 1 package (4 oz.) of unsweetened cooking chocolate, broken into pieces
- 1 can (14 oz.) of sweetened condensed milk. (Not evaporated milk.)
- 1 teaspoon of almond extract
- 1-1/2 cups of cold whipping cream
- 1 baked 9-or 10-inch pie crust, cooled
- 1 can (21 oz.) of cherry pie filling, chilled
- Toasted sliced almonds (Optional)
Preparation:
- Combine the chocolate with sweetened condensed milk in a heavy saucepan.
- Cook over medium heat, stirring constantly, until chocolate is melted.
- Remove from heat; stir in almond extract.
- Pour into large bowl; cool or refrigerate thoroughly. Beat until smooth.
- Beat the whipping cream in a medium bowl until stiff; gradually fold into chocolate mixture.
- Pour into the baked pie crust.
- Refrigerate 4 to 6 hours or until set.
- Serve with pie filling. Garnish with almonds, if desired. Cover; refrigerate leftover pie.
