Chocolate Pecan Pie

I think I should actually call this post, Chocolate Pecan Pie If Chocolate Pecan Pie Doesn’t Have Pecans and Isn’t a Pie.

So, I made the mistake of reading just the ingredients for this recipe before heading to the store. It wasn’t until I had all of my ingredients out, my adorable, vintage apron on (thank you Scott) and got ready to bake, that I read the instructions on my grandmother’s little card, read it again, and thought…hm…that sounds an awful lot like raw egg. Really? Maybe the melted chocolate is supposed to cook the egg? I called Chef Linda (my mom), read it to her and she confirmed that back in the day it was acceptable and actually safer to eat raw eggs because the chances of Salmonella being inside the egg (vs. just on the shell) was much lower.

I won’t lie, my desire to be as true to these recipes as possible almost won over my fear of Salmonella. Luckily though we came up with an alternative. However, I would like to note that despite my changes to this recipe, there still aren’t any pecans in the pie, sure some in the crust, but I’m not sure that entitles it the Pecan Pie label. (sorry Grammers…just sayin)

Anyway, what I did instead was make the crust per the recipe, plus a little butter, used all of the same filling ingredients, plus some sugar (just guessed and dumped some in there), but then baked it for about 20mins on 375.

Let’s be honest, I couldn’t really go wrong…it’s chocolate, butter and sugar after all. It definitely tasted much more like a large brownie with crust than a chocolate pecan pie, but was still delicious with a big glass of cold milk, or red wine.

(original recipe)

Crust:

1 egg, separated

1/4 cup sugar

1 tablespoon cocoa

1-1/2 cups ground pecans

Filling:

6 onces semi-sweet chocolate chips

1 egg, separated

1 teaspoon vanilla

1/2 pt. heavy cream, whipped

1 tablespoon powered sugar

For crust, beat egg white till stiff (reserve yolk for filling). Gradually add sugar, beating till stiff and glossy, beat in cocoa. Fold in nuts, spread mix firmly in well-buttered 9″pie plate. Microwave on high for 3-6 mins.

For filling, melt chocolate on 70% power 2-4 mins. Stir in 2 egg yolks, vanilla. Cool. Beat remaining egg white till stuff. Set aside. Whip cream, add sugar. Fold in half of cream and beaten egg white into chocolate mix. Pour into pie shell. Garnish with remaining whipped cream.

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