Let’s say you’re not a fan of pecan pie. It’s cloyingly sweet generally and not very delicious. Here’s one to change your mind and please your palate.
Make one pie crust; butter pie dish. Lay in crust and chill for at least 1/2 hour while you preheat oven.
Blind bake pie crust with parchment and dried beans for 15+ mins. at 400 degrees.
Remove paper and beans. Prick crust all over — try not to go all the way through to pie dish — and bake for another 10-20 minutes until golden and cooked.
Can wrap and freeze once cooled.
Toast pecans in advance and let cool.
Filling:
Bittersweet chocolate pistoles, one layer in bottom of pie crust — optional, but so delicious. (Or make ganache and pour into pie shell and let harden.)
(Otherwise try adding cinnamon or star anise to filling.)
Preheat oven to 375 degrees.
Ingredients:
Pecan halves, toasted 2-1/2 c. (319 g)
Eggs, 3 large room temp
Butter, 5 T (2.5 oz/70.5 g), melted and cooled a bit
Heavy cream, 45 g (3 T)
Dark brown sugar, 107 g (1/2 c.)
Maple syrup – dark, about 3/4 c. (287 g)
Vanilla extract, 2 t
Sea salt, 1/2 t
Put in medium-size bowl:
Whisk together brown sugar and maple syrup. Add: vanilla, salt, heavy cream, butter and stir together with whisk.
Beat eggs separately and then add to maple syrup mixture and whisk, though not vigorously. (You don’t want to generate air bubble.)
Put pie dish on sheet pan.
Pour in filling. Bake for 35-50 minutes until somewhat set.
Let cool. Store in refrigerator if you are going to serve the next day. Keeps for two days in refrigerator.
Sources:
Food 52— can try adding an egg yolk (to bring eggs to 170 g)
Maple chocolate pecan pie recipe
Options: add 2 T espresso powder
Sprinkle pie with flaky sea salt when it comes out of oven and pie has cooled a bit (to cut sweetness)
Omit chocolate and add star anise or cinnamon