Pies scare me a little bit.
Maybe "scare" is the wrong word - but they definitely seem "touchy" and I'm not super confident that they will always turn out. Is the crust done? Overdone? Underdone? Will I cut into it and will it be complete mush? With the filling run out all over the place? So many questions when you make a pie!! I just don't feel that I've mastered the art of pie. Every attempt is a gamble.
Then I go and make a pecan pie (my husband's favorite)...and I'm thinking it turned out great. But I should have known that my husband would consider the addition of chocolate to pecan pie "ruining it." Whoops. I think the chocolate was a delicious addition - but if you share my husband's feelings about pecan pie - feel free to omit it. :)
It didn't stop him from eating half of it...so it couldn't have been that bad, right? :)
How do you feel about making pies? Are you a pro? Feel free to share your tips with me!
Maple Bourbon Chocolate Pecan Pie
Makes one 9”pie
For the crust, combine the following and press into a 9 inch pie dish:
1 1/4 C graham cracker crumbs
1/4 C butter, melted
Add to the bottom of the crust:
1/2 cup dark chocolate chips (optional)
2 C whole, raw, unsalted pecans
For the pie filling, mix together:
1/2 C butter, melted and cooled slightly
1/2 C light brown sugar, packed
½ cup sugar in the raw
½ cup pure maple syrup
4 eggs, lightly beaten
2 tablespoons Maple Bourbon (or regular bourbon – or if you’re not into adding alcohol, use vanilla)
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Preheat oven to 350°.
Pour the egg and sugar mix over the nuts and chocolate in the prepared pan.
Place the pie dish on a parchment lined cookie sheet and bake for 35-40 minutes until it is puffed and golden, still slightly jiggly but cooked through.
Allow to cool (may need to put in the fridge for a while) to set fully before slicing and serving.
Recipe adapted from Feast for all Seasons