foodisforeating:
Chocolate Pecan Pie: chopped pecans, brown sugar filling cut with some Kahlua, chopped chocolate, pâte sucrée crust. Shown with a scoop of vanilla ice cream from Halo Farm (Trenton, NJ)
Traditionally, pecan pies contain corn syrup in the filling to give the dessert its signature chewy mouthfeel. What corn syrup also imparts, though, is that cloying sweetness that many like myself just can’t get behind.
This particular pie, however, differentiates itself from these other pies in that it not only uses brown sugar instead of corn syrup but also that it cuts the sweetness further with some chocolate and a little liquor (I used Kahlua since there was no cognac on hand). The results were good, even though I made some errors which affected the final result.
That means that I’ll have to be doing some more pecan pie “research,” but I’m sure I can easily find some guinea pigs to test my food…
