Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
For pecan pie lovers, the good news is that this is so easy to make. I'm not a fan of pecan pie but repeated orders tell me this must taste good. I tried a different technique last night; pre-baking the crust. I don't think that is necessary and causes the pie to brown too quickly. So, back to being REALLY simple to make.....
I feel compelled to tell a story about pecan pie. The only one I can think of made me have one of my 'artistic' temper tantrums....not, too flattering, not too over-the-top. Needing to whip one of these up a couple years back, I can't find MY recipe. I ask my chef of many years what goes into the chocolate pecan pie. She names the ingredients but not chocolate. What about the chocolate? What chocolate....I use dark corn syrup. No, no, no.....chocolate is chocolate!!! Anyway, I made these with chocolate....
|Number of servings:||1 9" pie, 8 - 10 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Preheat the oven to 400'.
In a medium bowl, mix eggs, brown sugar, corn syrup and salt.
In the microwave, melt the margarine and chocolate chips until just soft. Stir to finish melting. Add to the egg mixture.
Stir in the chopped nuts.
Pour into the pie shell. Arrange the pecan halves around the top of the pie.
(I had tried a prebaked pie shell technique in this photo....don't like it.)
Bake the pie for 10 minutes on the middle rack of the oven.
Reduce the heat to 325' and bake for another 25 minutes or so. The filling will puff a bit but the center should still be a bit jiggly but set.
Cool to room temperature before serving.
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