Check out the latest goodness and let me know what you think!!
What’s up everybody? How’s it going? Hope you’re having a fantastic weekend and I hope the week going forward works just as well for it. So, by popular demand for Bible study tonight, I was requested to make a chocolate pecan pie. Now, this one is very straightforward, very simple. As always, I got to keep the crust recipe to myself for right now, but y’all may be able to learn it going down the road. For right now, stays with me, though. So, check out the recipe. Tell me what y’all think. Tell me if you want more pies or if you’all want something different. And as always, I appreciate you watching and I will see you all again next time. All right, ingredients are on the board and it’s time to go. Now, the first thing you’re going to do is you’re going to melt your butter. Go ahead and put it in a mixing bowl and add in your sugar, your salt, your corn syrup, and your eggs. Now you’re going to go ahead and mix those all together until they are well combined and they look like a pretty mess. Now keep an eye on them cuz you don’t want to overbeat your eggs and get it into an airrated mess. But once you get it to just about right, you’re going to go ahead and throw in your pecans and you’re going to throw in your chocolate. Then you’re going to gently stir those together until everything is well coated and well combined. I would recommend using a rubber spatula for this. It seems to glide over mixing bowls easier than a regular spoon. Now, once everything is coated nicely and mixed in well, you’re going to take a 9 in deep pie pan, put your preferred crust in it. Go ahead and pour your mixture all in there. Make sure everything is nice, even, and spread out flat as you can. Then, you’re going to bake it at 375 for 40 to 50 minutes or until that center is set. Now, once that center is set, go ahead and pull it out. Let it cool completely before you serve. And you should have something that looks just about like this. Now, if you’re concerned about burning the crust of your pie, you are more than welcome to wrap the edges in aluminum foil about midway through baking. And that will save the crust from burning. I got lucky with the crust I made today. It’s a little flaky and a little thin, but it did not burn. Everything turned out just like I wanted it to. As always, I appreciate y’all listening. I hope this recipe works out well for you. Let me know how it goes. And as always, again, I appreciate you and I will see you again next time.
2 Comments
Make a peach cobbler please
What???? No recipe⁉️You suck.