GoTidbits.com: Life of Pie

Life of Pie

November 20 2012 | GoTidbits.com
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This Thanksgiving you are thankful for your new iPhone5 and a stockpile of Hostess Twinkies in the pantry. Add to your grateful list a delish, stress-free pecan pie recipe from pastry chef Margaret Nolan Carvallo at Rancho Bernardo Inn. Impress your “never impressed” mother-in-law and turn your plain ol’ pie into a dream dessert.

And if that doesn’t work, praise be to bourbon.

Pecan Pie Recipe

12 whole eggs
2 cps brown sugar
2 cps granulated sugar
1 tsp salt
1 1/3 cps butter, melted
3 cps light corn syrup
1 cp dark molasses
8 oz bourbon
6 cps roasted pecan halves
2 cps bittersweet chocolate chips
3 cps milk chocolate chips

Directions:

Toast the pecans in a 350 degree heated oven with the salt until roasted; about 5-7 minutes. Whisk together the eggs, sugar, salt, butter, corn syrup and bourbon. Line bottom of pie crust with pecan halves and chocolate chips. Pour filling into the pie tins (can use store bought crust if desired). Bake 40-50 minutes, at 350 degrees low fan, until the center is set.

Simple Pie Crust

4 cps flour
6 oz of chilled butter
Pinch of salt
2 T granulated sugar
4 oz buttermilk

Directions:

Cut chilled butter into small pieces and mix into the flour, salt and sugar, slowly add buttermilk until incorporated. Let dough rest in the refrigerator for 1 hour. Rollout into 1 ¼ inch thick and press into pie pan. Bake at 350 degrees for 10 minutes.