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November 24, 2009
Applied Organic Synthesis: Chocolate Pecan Pie
I first published this recipe on the blog a couple of years ago, and I'd like to put it out there again for those readers who will be celebrating Thanksgiving this week. This is a slightly modified version of Craig Claiborne's recipe in the New York Times Cookbook
. He was a Southerner himself, so he knew his pecan pie. Substitutions for the ingredients are listed after the recipe:
Melt 2 squares (2 oz.) baking chocolate with 3 tablespoons (about 43g) butter in a microwave or double boiler. Combine 1 cup (240 mL) corn syrup and 3/4 cup sugar (150g) 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 cook them with the hot chocolate goop).
Add one teaspoon (5 mL) of vanilla, and mix in about 1 1/2 cups of broken-up pecans, which I think should be about 150g. 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 F (190C), and let cool completely before you attack it. Note that this product has an extremely high energy density - it's not shock-sensitive or anything, but make the slices fairly small.
Note for non-US readers: the baking chocolate can be replaced by 40 grams of cocoa powder (not Dutch-processed) and 28 grams of some sort of shortening (unsalted butter, vegetable shortening, oil, etc.) If you don't have corn syrup, then just use a total of 350g white sugar, and add 60 mL water to the recipe.
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