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November 21, 2007
Synthetic Prep of the Day: Chocolate Pecan Pie
I've had several requests, so here we go. This is a slightly modified version of Craig Claiborne's recipe in the New York Times Cookbook. He was a Southerner himself, Claiborne, so he knew his pecan pie:
Melt 2 squares (2 oz.) baking chocolate with 3 tablespoons butter in a microwave or double boiler. Combine 1 cup corn syrup and 3/4 cup sugar in a saucepan and bring to boil for 2 minutes, then mix the melted chocolate and butter into it. Meanwhile, in a large bowl, beat three eggs, then slowly add the chocolate mixture to them, stirring vigorously (you don't want to scramble 'em with the hot chocolate goop).
Add one teaspoon of vanilla, and mix in about 1 1/2 cups of broken-up pecans. You can push that to nearly two cups and still get the whole mixture into a deep-dish pie shell, and I recommend going heavy on the nuts, since the pecan/goop ratio is one thing that distinguishes a home-made pie. Bake for about 45 minutes at 375, and let cool completely before you attack it. Note that this thing has an extremely high energy density - it's not shock-sensitive or anything, but make the slices fairly small.
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