Thursday, July 12, 2012

July 12 is National Pecan Pie Day

If you are into Pecan Pie, then you are going to love my favorite recipe for Chocolate Pecan Pie - it's sure to win the hearts of everyone you serve it to - this time of year pair it with homemade vanilla ice cream and you and everyone else will be in dessert heaven - Enjoy!

Recipe by Charlotte Culinary Expert, Heidi Billotto 

3 cups granulated sugar

pinch salt

7 Tbsps. unsweetened cocoa

4 large eggs ( local farm eggs always work the best) 

1 Tbsp. vanilla

12 ounces whole organic milk

1 stick butter, melted 

2-3 cups pecan halves (be generous)

Dough for two pies fitted into two 10 inch French tart pans with removable bottoms

Carefully fit the dough into each of the French tart pans, trimming edges to fit. Place each on a baking sheet. Mix sugar, salt, and cocoa together. Whisk together the eggs, vanilla, and milk; stir into the dry ingredients. Add melted butter and stir until well blended. Fill each pie shell two - thirds full with pecan halves.

Pour filling over the pecans. Bake in a preheated 350 degree oven for 40 to 45 minutes. Cool on a wire rack. If you are taking your tart to-go, transport them  in the pans and then removed on site for easy serving. Top with freshly whipped cream or ice cream if you would like.
Makes 2 pies.