I owe you an apology. And a slice of pie. OK, maybe a couple of slices.
Because although my little southwest kitchen has been bustling, I’ve been remiss in sharing all the juicy details with you over the past few weeks.
But I have an explanation! And it’s a good one! And it involves lots and lots and lots of technology fails, potty-mouthed tirades, and hatred of all things bandwith, byte, bitmap and Boolean. But I won’t bore you with the details.
Instead I’ll just tell you that the techno-troubles are resolved and now it’s time to churn out more goodness than you can shake a server at: there’s going to be cookies, there’s going to be gifties, there’s going to be laughter, and there’s most certainly going to be some good cheer.
But for now, there’s pie. The most delicious, candy bar-esque, toasted pecan-stuffed, Mexican-chocolate and graham-crusted pie that you can possibly imagine.
So dig in, strap up, and stay tuned. Because it’s about to get festive all up in here.
Mexican Chocolate-Crusted Pecan Pie
Chef’s Note: This recipe yields a thick, thick crust and quite a bit of filling – you’re going to want to be sure to use a 9″ deep-dish pie plate and, although I’ve never had any spillage while baking this pie, you may want to place the pie plate on a sheet tray before placing it in the oven, just to be safe.
For the crust:
1 package (9 whole) graham crackers
2 discs Mexican chocolate, melted (approximately 6.3 ounces)
5 tbsp. unsalted butter, melted
For the filling:
2 c. dark brown sugar, tightly packed
11 tbsp. unsalted butter, softened
2 large eggs
2 c. pecans, roughly chopped
1 1/2 tsp. vanilla extract
1 1/4 c. all-purpose flour
1 tsp. salt
Preheat oven to 350°.
Spread the pecan pieces evenly over a sheet tray and toast for approximately 8 minutes or until deep brown and fragrant. Remove and set aside to cool.
Meanwhile, to prepare the crust, place the graham crackers and melted chocolate into the bowl of a food processor fitted with a steel blade and process until smooth and blended. Process in the melted butter – the finished mixture should be the consistency of coarse, damp sand. Press the crust mixture into the bottom and up the sides of a 9″ deep-dish pie plate. Set aside.
To prepare the pie filling, cream the butter and sugar together until light and fluffy. Mix in the eggs, vanilla, salt and then flour. Fold in the pecans. Carefully pour the filling over the crust and smooth across the top. Bake for 40-45 minutes. The finished pie will be crisp, puffed and golden on top. Remove and set aside to cool slightly before serving.
YIELD: approximately 10 servings