Monday, November 3, 2008

Cooking With Dani (special Pie edition)

Chocolate Pecan and Maple Walnut Pie

The first thing you have to do is make a crust.

That's a good one. Sturdy, but tender, and also flaky.

Roll out enough to cover a pie pan. For this one though, I'm using a deep tart pan. No particular reason, it's my kitchen, my pies, I like it, 'nuff said yo.

When the crust is in the pan, take a paper towel or piece of parchment paper and put that over the crust. Weight it down with some beans, or other dried stuff. This will keep your crust from bubbling up and getting all leakey and stuff.

Bake this in a 425° oven for 20 minutes. Cool on a rack.


1 1/2 cups pecan halves
1/3 cup lightly spooned Dutch Process Cocoa
4 large egg yolks
1/2 cup Lyle's Golden Syrup (cane syrup, not corn syrup works best)
The Brits call this stuff Treacle and it also makes killer puddings
1/3 cup packed light brown sugar
4 tablespoons softened unsalted butter
1/4 cup heavy cream
pinch salt
1 teaspoon vanilla extract

Preheat the oven to 350° with the rack in the middle.

Arrange the pecan halves on the bottom of the prebaked pie crust.

In a medium non-reactive saucepan, mix the cocoa, egg yolks, syrup, butter, cream and salt.

Cook over moderately low heat. Stirring constantly with a wooden spoon until everything is smooth, glossy, very uniform in color and hot to touch (140° on a candy thermometer), about 4 or 5 minutes.

Add in the vanilla and slowly pour over the nuts, coating the entire upper surface.

Shield the crust edge with foil. Bake at 350° for 20 to 25 minutes. The filling should be puffy but still soft enough to jiggle when touched.

Cool on a rack for at least 45 minutes. Be prepared to use violence if neccessary.


1 1/2 cups walnut halves
4 large egg yolks
1/3 cup maple syrup
2/3 cup maple sugar (if using regular sugar increase maple extract to 1 full tsp)
4 tablespoons unsalted butter
1/4 cup heavy cream
pinch salt
3 teaspoons Calvados
1/2 to 1 teaspoon maple extract

The steps for making this pie are exactly the same as for the Chocolate Pecan.

Serve with fresh whipped cream. Bask in the adulation.

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