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     Title: Eric's Chocolate Pecan Pie
Categories: Pastry, Pies, Nuts, Chocolate
     Yield: 6 servings

     4 tb Butter
   1/2 c  Dark brown sugar
     1 lg Egg
   1/2 c  100% pure maple syrup
     6 oz Pecans broken up by hand
     6 oz Semi-sweet chocolate.
     1    (10") frozen pie crust

 Eric's recipe made two to three pies, so the first thing
 I needed to do was effectively halve the recipe.

 Eric uses Ghirardelli's Double Chocolate chips in his
 recipe and warns against the use of milk chocolate.
 (Double Chocolate is Ghirardelli's branding for
 bittersweet chocolate for baking.) I was picking up the
 necessary ingredients at my local supermarket (Save
 Mart) on the way home from work and was surprised to
 find that they do not carry bittersweet chocolate chips
 at all. I picked up a bag of Guittard's Semi-Sweet
 Baking Chips and thus deviated from Eric's recipe a
 little (or maybe a lot).

 First, I creamed the butter and brown sugar together.

 Then I added an egg and mixed until it was fully
 integrated.

 I scraped the bowl down once and added maple syrup. A
 few more seconds and my Kitchenaid stand mixer had the
 mixture smooth and consistent.

 After removing the bowl from the mixer, I poured in the
 halved pecans and stirred by hand with a spatula. Then I
 added the chocolate chips and stirred and folded until
 the pecans and chips were evenly dispersed, about ten
 strokes.

 The mixture is then poured into the pie crust and
 leveled. Normally, I would blind bake the crust to
 ensure that it doesn't get soggy. (Blind baking is where
 you bake the crust without filling to harden the crust.
 This gives the crust more structural support to handle a
 wet filling so it doesn't fall apart or soak up too much
 liquid before the filling is baked.) Eric's recipe
 didn't mention this and called for a fairly high heat of
 375°F/190°C so I did not blind bake the crust.
 375°F/190°C until the filling set. I checked the
 filling by holding the pie on both sides and twisting
 gently to spin the pie pan. A set filling should not
 move on the outside and jiggle on the inside (like
 Jell-O). The pie was done after 45 minutes (just like
 Eric said).

 TASTE RESULTS: The pie is not your traditional pecan
 pie. This pie is quite chocolatey and less sweet than
 pecan pies that I've had from bakeries (which I felt was
 overwhelmingly sweet). I brought the pie into work and
 it was gone before I knew it with people asking for
 seconds (but there was none to give out). So, maybe
 Eric's original recipe of two or three pies would have
 been better.

 The general concensus was that the pie was very good and
 a welcome departure from the traditional pecan pie. The
 chocolate lover's especially liked the chocolate chips
 and some commented on the excellent flavor that the
 maple syrup introduced. I recommend trying this recipe!

 RECIPE FROM: http://www.cookingforengineers.com

 Uncle Dirty Dave's Archives

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