When I asked Zach what kind of pie he wanted me to try out this week, he immediately wanted pecan pie. I had no idea he loved pecan pie! I’m kind of sad that I didn’t know this, but I really didn’t mind. I think that deep down inside I really wanted pecan pie too. Pecan pie is probably one of the easiest pies you can make. Sure, it can take a little while to bake, but it’s just a matter of throwing a bunch of ingredients into a bowl and pouring it into a prepared pie crust. This recipe becomes even easier when you use a store-bought pie crust. If you’ve never given pecan pie a shot, try it this year. It’s simple and delicious, and always seems to be a crowd pleaser. For this recipe, I decided to throw in some chocolate (because everything is better with chocolate). Get as creative as you want with this recipe and pair it with an extra special Autumn ale.
Weather: It’s sunny and cool: the two ingredients for a perfect Autumn day. I hope this weather hangs around this year for Thanksgiving!
What am I doing: It’s been a crazy week of cooking, and I honestly don’t see an end in sight. We have some really great Thanksgiving-themed recipes coming up in the next week. On the menu tonight: creamed corn and carrot casserole. My mouth is watering just thinking about it!
Recipe Fun Facts:
Pecan pie is easy…really easy, but you must be patient. If you are anything like me, you will want to dig in as soon as it comes out of the oven. Practice some self control! Don’t do it! You must let it set for a couple of hours. This is the key to a great pecan pie. I like to let it sit overnight before I serve it, which makes it the best recipe to make the day before Thanksgiving. This will leave you with less work on Turkey Day, which I just absolutely love.
I mentioned in the recipe below that it takes me more like 80 minutes to bake the pie. This has a little something to do with the altitude and a little something to do with the annoyance that is my oven. If I were at sea level (and using a normal oven), I would check on it at the 50 minute mark. You will probably need more like an hour for it to fully cook and set, but it’s better to be safe than sorry.
Store-bought crust will work perfectly fine for this pie, unless you are feeling ambitious. I made a couple of homemade crusts so that I could freeze them for later on this month. This is totally up to you. If you are looking for a great pie crust recipe, click on the link below. This recipe is my favorite, and I 100% recommend using it. It comes out perfectly each and every time.
I’ve given The Bruery’s Autumn Maple a lot of love this year (and every other year), but what’s not to love! It is THE definitions of “Fall beer”, and I really feel like it get’s better each and every year. It’s especially delicious when you can get your hands on a bourbon barrel-aged version, but we will get into that another time. I couldn’t think of any other beer that would go better with this pie. The two were just made for each other. It’s spicy, sensual, and pretty much Thanksgiving in a bottle. It is brewed with yams, which makes it all the more special. Autumn Maple goes great with warm, Fall-inspired dishes and even better with desserts. Pick up a bottle (or 12 bottles) this year for Thanksgiving!
See you next time guys!
Pecan pie is a must-have on any Thanksgiving table. This chocolatey, gooey pecan pie is the perfect addition to your menu.
- 1 9-inch pie crust, store-bought or homemade
- 3 large eggs, beaten
- 1 1/4 cups light corn syrup
- 1/4 cup brown sugar
- 1/3 cup granulated white sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- 6 ounces semi-sweet chocolate chips, melted and cooled slightly
- 1 cup pecans, chopped
- 1 cup pecans, halved
- Preheat your oven to 350 degrees F.
- Roll out your dough on a lightly flour-dusted surface so that it fits your 9-inch pie plate. Fit the crust onto the pie plate and press down against the edge of the dish. Set aside.
- In a large bowl, combine the eggs, corn syrup, brown sugar, white sugar, vanilla extract and salt. Stir (very gently), until all of the ingredients are combined. Very slowly, drizzle in the chocolate, stirring all the while until all is incorporated and the mixture is smooth. Gently fold in the chopped pecans.
- Pour the mixture into your prepared pie dish. Arrange the remaining 1 cup of halved pecans on top of the sugar mixture (creating a design if you wish).
- Place the pie dish onto a lipped baking sheet and bake at 350 degrees F for 60-70 minutes (this will vary on your altitude -- it took my pie closer to 80 minutes to cook through and set). You will know the pie is finished when it has set on top but still jiggles when you gently shake the pie dish.
- Remove from heat and transfer to a wire rack. Let cool completely (I prefer to let it cool overnight), so that it sets. Serve at room temperature and enjoy!
Hardware: * 9 inch Pie Dish * Rolling Pin * Baking Sheet * Fork * Wooden Spoons * Measuring Cups * Measuring Spoons * Double Boiler (for melting chocolate) * Large Bowl * Rubber Spatula * Sharp Knife * Cutting Board *