Chocolate Pecan Pie
This is by far one of my favorite desserts. In this decadent version Emeril Lagasse does it right- with a Caramel Sauce made with heavy cream. It can be a little pricey because of the pecans, but well worth it. The best thing about making it for Thanksgiving is having leftovers for the rest of the weekend. I double the recipe to make sure of that!
Ingredients, (doubled amounts) :
1 1/2 cups pecans (3 cups)
1 cup semisweet chocolate chips (2 cups)
1 unbaked 9-inch pie shell for each pie
4 eggs, beaten (8 eggs)
1/2 cup sugar (1 cup)
1/2 cup light brown sugar (1 cup)
1/2 cup corn syrup (1 cup)
1/2 teaspoon vanilla extract (1 tsp)
Caramel Sauce, for garnish, recipe follows
Confectioners' sugar, for garnish (optional)
DirectionsPreheat the oven to 375 degrees F.
Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.
In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners' sugar.
Caramel Sauce, (double amounts) :
3/4 cup sugar (1 1/2 cups)
2 tablespoons water (1/4 cup)
1/2 teaspoon fresh lemon juice (1 tsp)
1/2 cup heavy cream (1 cup)
2 tablespoons to 1/4 cup whole milk (~1/3 cup)
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.
Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)
I personally do not even need ice cream or whipped cream on top, but usually will have some on hand. If you buy a quart of heavy cream, the remaining amount can be used to whip. Add sugar to taste along with a little vanilla extract and whip on high till it have med-high peaks.