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With Thanksgiving only a day away I’ve got pie on the mind. I’m first and foremost a fan of the out-of-the-can pumpkin pies my sister Eleanor has mastered. But there’s a whole world of Fall pies out there I want to sample, and perhaps even bake myself someday. Here’s one recipe that looks amazing:
Rich Chocolate Pecan Pie
Recipe courtesy Emeril Lagasse, 2006
Prep Time:15 min Inactive Prep Time:30 minCook Time:1 hr 			Level:Intermediate 
Ingredients
1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
Pinch salt
Caramel Sauce, for garnish, recipe follows
Confectioners’ sugar, for garnish

Directions
Preheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour  the filling over the pecans. Bake until the filling sets, 50 to 60  minutes. Remove from the oven and cool for 30 minutes before slicing.  Cut into individual servings and serve with a drizzle of Caramel Sauce  and sprinkle with confectioners’ sugar.
Caramel Sauce

3/4 cup sugar 
2 tablespoons water 
1/2 teaspoon fresh lemon juice 
1/2 cup heavy cream 
2 tablespoons to 1/4 cup whole milk 
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves.  Let boil without stirring until the mixture becomes a deep amber color, 2  to 3 minutes, watching closely so it doesn’t burn. Add the cream (be  careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons,  until the desired consistency is reached. Let cool until just warm  before serving. (The sauce will thicken as it cools.)

With Thanksgiving only a day away I’ve got pie on the mind. I’m first and foremost a fan of the out-of-the-can pumpkin pies my sister Eleanor has mastered. But there’s a whole world of Fall pies out there I want to sample, and perhaps even bake myself someday. Here’s one recipe that looks amazing:

Rich Chocolate Pecan Pie

Recipe courtesy Emeril Lagasse, 2006

Prep Time:15 min
Inactive Prep Time:30 min
Cook Time:1 hr
Level:Intermediate

Ingredients

Directions

Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners’ sugar.

Caramel Sauce

  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Filed under Thanksgiving pie recipes Emeril Lagasse Chocolate Pecan Pie desserts

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