Skip to main content

TWD - Dorie's Favorite Pecan Pie

I had originally planned on ending my TWD break in January, but when I saw that a pecan pie had been chosen...well the break had to end early! I'm always on the lookout for a new pecan pie recipe. I've been baking pecan pies for years, and once I decided that I wasn't satisfied with the recipe on the back on the Karo syrup bottle...well, it's been a neverending quest ever since.

Beth of Someone's in the Kitchen with Brina made the selection for this week, chosing a pie that Dorie lists as her favorite pecan pie. After reading the recipe, I decided that there was no way that my family would actually go for this pie -- it contains espresso powder, cinnamon and chocolate in it!! I thought about making it without those ingredients, but then decided just to go for it! It sounded intriguing and I really wanted to try it. I figure I can always make the "plain" version for Christmas if I need to.

The only change I made in the ingredients was the addition of a tablespoon of flour before adding the pecans and chocolate. Also, I did not partially bake the crust before filling. I knew that I would be increasing the cooking time (I wound up cooking it an additional 10 minutes at the lower temperature). This seems to be a constant issue that I have with pecan pie recipes. I don't know if it's my oven, the weather, the altitude, or if I just don't hold my tongue right when placing it in the oven, but it never sets up correctly if I don't bake it long enough. The tricky part is not overbaking it in the process...which I have done before!!

To be quite honest, I wasn't sure how I was going to feel about this pecan pie. However, after taking my first bite, I immediately uttered "ohmygoodness." This may be my new favorite pecan pie. Now I'm anxious to try the plain recipe as well. If it turns out anything like this one, I think my family will be pleased! I'm just going to tell D that this one is a chocolate-pecan pie, carefully omitting the fact that it has espresso powder in it. If I divulge that secret beforehand, I am quite certain he won't even try it!

Be sure to check out what the other TWD bakers did with this week's choice, and for the full recipe, click here!

Enjoy! :)


Katrina said…
The pie looks great and very chocolaty! I was going to tell you on your quest for the best pecan pie to look over at Cookie Madness because I knew Anna was recently posting about them, but scrolling down your blog farther, I see that you already knew that!
This TWD was my first time making a pecan pie. I love it, but have to be careful not to eat too much!

Have a wonderful Christmas!
Megan said…
I have never seen such a perfect pie crust - what's the secret? Of all the things I can do, pie crust is something I have never been able to master.
Katy said…
Thank you Katrina! Pecan pie is easy to eat too much of, at least for me! :)

Megan...*cough,cough* I'll never share my crust secret. Actually's called last minute, not feeling like messing with crust, use Pillsbury refrigerated dough. ;) Maybe I'll make the dough for my Christmas pies though, to see if I can still do it, lol.
Susan said…
Your pie looks wonderful! Who would have thought chocolate and espresso would work in a pecan pie.

Popular posts from this blog

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not certain of the original source.  I quite often m