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November 24, 2010
Holiday Organic Synthesis: Chocolate Pecan Pie
Here's a recipe that I've put up here for the Thanksgiving and holiday season - I'm at home today, and I'm going to be following this exact prep a bit later in the day. I've made it for years this way, as have some friends, so you can consider this the Org Syn procedure for chocolate pecan pie:
Melt 2 squares (2 oz.) baking chocolate (see below if you can't find this) with 3 tablespoons (about 43g) butter in a microwave or double boiler. Combine 1 cup (240 mL) corn syrup (see below if you don't have this) 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 add the chocolate mixture to them, slowly and with vigorous stirring (you don't want to end up making scrambled eggs with chocolate sauce).
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 from some of the abominations that people will sell you. Bake for about 40 to 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 I wouldn't want to see what it would do to a calorimeter.
Note for non-US readers: the baking chocolate can be replaced by 40 grams of cocoa powder (not the Dutch-processed kind) with 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 instead, and add 60 mL water to the recipe.
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