Hello there :) I can't believe how much I've stayed away from this blog. My exams are up in week, term 1 is already set to end. It's been surprisingly hectic, so much work. I literally have had no time to bake, but on the bright side, have been learning to cook pretty well. Seems I actually have the ability. Who would have thought? My day's schedule has become like - wake up, shower, hurry for class, do some group work, come back for dinner, then go back to the business school and study late into the night. Sleep isn't even considered. I'd be quite near burnout, if not for the fact that exams will be over in 10 days :D
Anyway, the other day I decided I needed a break, and also with the Secret Recipe Club's deadline looming, decided to do some baking. I spotted pecans at the grocery store long ago, and picked them up for snacking. I'd wanted to make a pie with them for thanksgiving, but since that didn't pan out, I zoomed in on Kim's Chocolate Pecan Pie. This month's blog assignment for me was a very nice one, I reallly wanted to try her red velvet cupcakes, and probably will, soon.
I made this pie at 5 am a few days ago, when I got back home. And I was so glad I did. It made the home smell amazing, my flatmates were so pleased :) And did I tell you how much I love the weather here? Making pie crust is so easy, there's absolutely no worry about the butter melting! The chocolate layer is nice and dense, with the pecans providing a wonderful texture, and the crust is a perfect complement. I used my standard pie crust, and made the filling from Kim's site.
Chocolate Pecan Pie.
For the pie crust -
Use half of my standard pie crust recipe.
For the filling
3 oz. semisweet chocolate, chopped
1 stick [113 g] butter
2 large eggs
3 tbsp flour
1 tsp vanilla
1 cup pecan halves
- Preheat oven to 350 F. Prepare a pie plate with a bottom crust.
- Melt together the chocolate and butter and in a medium saucepan. Set aside to come to room temperature.
- Whisk the eggs and add into the chocolate mixture.
- Now add the flour, and vanilla, stirring until just combined.
- Now stir in the pecan halves, and pour onto unbaked pie shell.
- Bake for 55-60 minutes, until the filling looks set.
- Serve along with cream or ice-cream for a decadent treat, or just as is .