- packed light-brown sugar
- For the Filling
- disk pate brisee*
- For the Crust
- packed light-brown sugar
- For the Topping
- whipping cream
- semisweet chocolate morsels
Not tried.
- Peanut Butter M&M’s
- milk chocolate morsels
- unbaked pie shell
- whipped cream or ice cream
- Pillsbury BEST® All Purpose Flour
- well-chilled Crisco® Baking Sticks All-Vegetable Shortening
- well-chilled Crisco® All-Vegetable Shortening
- ice cold water
So easy, and the best pecan pie I ever ate.
- white Karo syrup
- butter or oleo
- pecans
Serves 8
Use your favorite pie dough or our recipe (related).
WHY THIS RECIPE WORKS:
The majority of Thoroughbred Pie recipes that we prepared were far too sweet. We reduced the amount of sugar to almost half of what was called for in some recipes. Brown sugar contributed a hint of spice and depth, while more neutral white sugar ensured that the nuts and chocolate weren’t eclipsed. To bring more balance to the pie, we replaced semisweet chocolate chips with chopped bittersweet chocolate.
To give the top of our pie its trademark crunch, we went with cornstarch instead of the flour that we’d been using as a thickener. Removing some egg white from the recipe also helped. We settled on blind baking our pie crust to ensure that it didn’t come out of the oven underbaked. Sprinkling the chocolate over the still-warm crust provided a hit of intense chocolate in every bite.
- walnuts
- FOR THE CHEESECAKE:
- extra-large eggs
- bittersweet/semisweet chocolate
- FOR THE BROWNIE CRUST & BROWNIE BITES:
- extra-large eggs
- heavy whipping cream
- +1 tablespoon for brushing
- bittersweet/semisweet chocolate
- coarsely chopped walnuts
- chopped pecans
- vanilla extract
- eggs
- salt
- all-purpose flour
- baking cocoa
- sugar
- light corn syrup
- Filling:
- sugar
- all purpose flour
- ground cinnamon
- Topping:
- all purpose flour
- sugar
- ground cinnamon
- salt