First, let me say HAPPY NEW YEAR to everyone. I hope you had a good close to 2011 and are looking forward to a great 2012. I usually take desserts when traveling to visit relatives for a holiday. It’s just easier than prepping or cooking and trying to keep a vegetable or side dish ready to eat. This year, I tried something different. It’s not my grandma’s pecan pie by any means, but I think it turned out satisfactory. Yes, just ok. Now, I’m only judging from the reactions as I don’t care for pie myself, but overall it was all eaten and some even had it twice. I was told it was a little bitter (maybe the chocolate chips or the rapadura) and even a bit rich. And to some, just having the chocolate added made it just enough different to catch their attention. Anyway, I made this Shortcut Chocolate Pecan Pie from Lisa at 100 Days of Real Food with just a few minor substitutions. Check out her page for the original recipe and I’ll post mine with substitutions here.
For the crust:
- I cheated and used a spelt pie crust from Whole Foods
For the filling:
- 3 eggs
- ½ cup rapadura
- ¼ cup 100% pure maple syrup
- tablespoon melted butter, unsalted
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- cups pecans, chopped or whole
- ¾ cup dark chocolate chips
- Preheat oven to 375 degrees F.
- In a bowl whisk together the eggs, rapadura, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
- Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
- Let cool for 5 or 10 minutes before serving.