I have to agree with Dorie on this one, folks. This is definitely my favorite pecan pie, too. Someone mentioned that the chocolate and espresso and cinnamon cut the sweetness of the pie, which is what makes it so good, but for me it's just chocolate. And espresso. I mean, say no more. It's beautiful just a teeny bit warmer than room temp, with the chocolate still melty. I don't have a pie tin so I made it in a 9" cake pan, and the dough turned out kind of thick around the bottom, so I made 2/3 of the filling recipe to compensate, which worked perfectly. The crust is like one big cookie. It's definitely good, though I'm not sure the effort is necessarily worth it compared to a frozen crust. This would be great for Christmas Day if anyone's still looking for recipes. You can find out how the other TWD bakers did here.
22 December 2009
TWD: My Favorite Pecan Pie
I have to agree with Dorie on this one, folks. This is definitely my favorite pecan pie, too. Someone mentioned that the chocolate and espresso and cinnamon cut the sweetness of the pie, which is what makes it so good, but for me it's just chocolate. And espresso. I mean, say no more. It's beautiful just a teeny bit warmer than room temp, with the chocolate still melty. I don't have a pie tin so I made it in a 9" cake pan, and the dough turned out kind of thick around the bottom, so I made 2/3 of the filling recipe to compensate, which worked perfectly. The crust is like one big cookie. It's definitely good, though I'm not sure the effort is necessarily worth it compared to a frozen crust. This would be great for Christmas Day if anyone's still looking for recipes. You can find out how the other TWD bakers did here.
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