Tag Archive: Pie


Chocolate Pretzel Pecan Pie

Here’s a pecan pie for those who don’t really love pecan pie. I love pecan pie but I couldn’t resist the idea of adding more good stuff to one of my favorites.

The result? My kids, who don’t really care for pecan pie, LOVED this! Me? Turns out I’m a pecan pie purist. I love all the ingredients in this pie and thought I would absolutely love it, so I was surprised to discover I liked it but didn’t love it. Or it could have been that I was stuffed on the Chicken Artichoke Lasagna my daughter made for dinner and the plethora of sweets I’ve had lately. I’m not sure. I might have to make this one more time to decide.  🙂Chocolate Pretzel Pecan Pie

Alex said he isn’t really a nut person – I beg to differ 😉 – but he really liked this pie. Tish liked it because she doesn’t like the texture of regular pecan pie. She also might be a bit of a chocoholic so that helped, I’m sure. When she was younger, maybe in junior high, I remember coming home from work and her telling me she had spent the day reading a book and eating the chocolate cookies she’d found in the kitchen. That’s my girl!

I’d say this pie is definitely worth the try! It’s super easy to throw together, and you can use a pre-made pie crust if you don’t want to make it from scratch. I’m lazy. I used the refrigerated pie crust. The crust is not pre-baked and you should not prick the crust before loading it with the filling.

One thing I didn’t do well, though – I didn’t rub enough flour on the pie crust before putting it into the pie pan. Shame on me for not following the directions on the box! If you’re making a pie with a high sugar content, such as pecan, you need to put flour on the pie crust to help absorb some of the sugar and prevent the filling from leaking through the crust. Mine leaked through the crust and the result was a pie that didn’t come out of the pan cleanly. Lesson learned!

Chocolate Pretzel Pecan Pie

from Culinary Covers

Stuff you need:

1 pie crust (store bought or homemade)
2 large eggs
1 cup light corn syrup
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1 teaspoon grated orange zest [I use the jarred grated zest found in the spice aisle.]
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups pecans
3/4 cup mini pretzels (about 18), broken into pieces
3/4 cup semi-sweet, bittersweet or extra dark chocolate [I used semi-sweet because that’s what I had. The kids liked it so I’d use that again.]

Now what?

Preheat the oven to 350F. Fit the pie crust into a 9-inch pie dish. Fold the edges over and crimp as desired. Place in the refrigerator until ready to use. [Make sure you flour the crust first! Rub a Tablespoon or so on each side.]

In a large bowl, whisk together the eggs, corn syrup, melted butter, vanilla, brown sugar, orange zest, cinnamon and salt. Stir in the pecans, pretzels and chocolate.

Pour into the prepared pie crust. Bake for 30 minutes.

Cover the pie with foil and continue to bake until the filling is puffed and the center is just set, another 15 to 20 minutes. [I think mine took about 65-75 minutes. Might be my oven because my pecan pies take longer than the recipes suggest, so keep an eye on yours.]

Let cool and serve at room temperature.

When I was younger, Mom used to take us into downtown Chicago to shop. We’d take the commuter train down and walk over to State Street, where all the big department stores had their flagship stores. We’d spend the day in the beautiful, multi-storied buildings window shopping and enjoying the experience. At Christmastime we’d go downtown and look at all the store windows, which were fixed up with elaborate Christmas season displays. The sidewalks were filled with people crowding in to see the windows. It was a wonderful tradition that I’ll never forget!

Deerfield Bakery's Pecan Pie

Happy Birthday, Jackie!

Mom and I still go downtown when we get a chance. Most of the big stores are no longer on State Street, which is a shame, but we still enjoy it.  Lunch was always a part of our trips downtown, and that’s still the case. I remember eating many, many times in the Walnut Room at Marshall Field & Co. Even though it’s now called Macy’s, The Walnut Room is still there, and the current menu includes some of the traditional favorites we enjoyed years ago!

I have two vivid memories of food downtown. One was the Field’s Special from The Walnut Room — iceberg lettuce, sliced turkey, Swiss cheese, smoked bacon, tomato and egg served open-faced on rye with thousand island dressing. Nothing special, but it was my favorite and I still order it!

The other is the Pecan Pie from Flo’s. I don’t remember much of the place except that it was more of a diner, noisy and crowded at lunchtime. I don’t even remember what we’d order for lunch, except that knowing me, it was probably a grilled cheese. That was my go-to meal when I was young.

But what I remember the most about Flo’s was the pecan pie. Oh, was it good!! It was served heated up, and the filling was warm and gooey and just to die for! I’ve never been much of a pie person because I don’t like regular pie crust, but Flo’s pecan pie was a wedge of heaven!!!

Pecan Pie from Deerfield's BakeryYears later, my favorite pie is still pecan pie – partly from nostalgia, and partly because it’s just that good. I recently had the opportunity to make a pie for a birthday celebration at work. I’ll admit I cheated and used a refrigerated pie crust. I’d like to perfect a scratch-made pie crust, but that will have to happen when a) I have more time; and b) I don’t need it for a special event.

When the pie was baked, I thought it looked a bit darker than the pecan pies I’ve made in the past. It took me a minute to realize the recipe I used was a little different from any I’ve used before because it includes brown sugar and honey instead of white sugar. It was wonderful! I may try it again and use maple syrup instead of honey. Maple and pecans are great complements, so that should be good in the pie.

I did use more pecans than the original recipe. The recipe calls for 1/2 cup of pecan halves but I didn’t think that was enough! I used somewhere between 1 and 1 1/2 cups. If you don’t want a ton of pecans, start with the 1/2 cup and see if that looks like enough for you. If you’re like me and LOVE pecans, load ’em up!

If the crust starts to brown too much while you’re baking, use foil and loosely cover the pie. Either foil or those crust protectors you can purchase will do the trick.

All the comments I received on the pie were positive, so I know I’ll make this one again!

Pecan Pie

Adapted from the Deerfield’s Bakery recipe published in Killer Pies

Stuff you need:

3 Tablespoons honey

1/3 cup corn syrup

1/4 cup (1/2 stick) unsalted butter

10 tablespoons packed brown sugar [I used light brown sugar.]

2 eggs

1 teaspoon vanilla extract

1 unbaked 9 inch pie shell

1 to 1 1/2 cups pecan halves

Now what?

Preheat oven to 350F.

In a saucepan, mix honey, corn syrup, butter and brown sugar and heat until the sugar dissolves, stirring constantly.

Once the butter and sugar dissolve, remove the pan from the heat and set aside to cool to lukewarm. [If you add the eggs to the hot mixture, the eggs will scramble and ruin the pie.]

While the mixture is cooling, line the uncooked pie shell with the pecan halves. They’ll rise to the top while the pie is baking.

Beat the eggs and vanilla together and stir into the cooled sugar mixture.

Gently pour the mixture over the pecans. [They won’t all stay in place, so don’t worry if some float and move around.]

Bake for 1 hour, then allow the pie to cool before serving.

Today is Thanksgiving, and my mama is in town to celebrate with us!

Pumpkin Pecan Crumble Pie

“Light and fluffy. The perfect pie!”

Thanksgiving is full of traditions, except in my house. We’re not big turkey people, so I usually make something else. I guess you could say that’s our tradition. One year we had baby back ribs, another fried chicken.

Today was no exception – I made stuffed pork chops with an apple/onion/celery stuffing, mom’s sweet potato casserole with marshmallows, mashed potatoes & gravy (maybe the BEST food ever!!), corn, rolls, and of course, pumpkin pie.

Pumpkin Pecan Crumble PieI’ve said it before – I’m not so whoopie on pumpkin stuff, but it’s “traditional” so I was set on making a pumpkin pie. However, somehow I got the idea of a nut streusel-type topping for it. I must have been looking at recipes with streusel or something. Well, it turned out to be a good addition to the pie – just enough crunch and a little extra flavor for a pie that’s typically simple.

With the extra step of the topping it takes a bit more effort to make this pie, but according to my mama, it’s “so light and fluffy! It’s the perfect pie.” I’ll take her word for it; she really likes pumpkin pie! I tasted it but didn’t love it, mostly because it wasn’t a chocolate pie.  🙂 I expect my daughter will love it – she’s the family pumpkin queen. If you like pumpkin, I bet you’ll love it too!

Pumpkin Pecan Crumble Pie

Adapted from Food Network.com

Stuff you need:

1 unbaked pie crust [Use your favorite recipe or buy one. Follow directions on package to prepare, but do not pre-bake crust.]

Filling:

2 eggs, beaten
1 (16-ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 Tablespoons pure maple syrup
1 (12-ounce) can evaporated milk [I used light. I don’t think fat-free would be good in this but I could be wrong.]

Pecan Crumble Topping:

1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons butter, softened
1/4 teaspoon nutmeg

Now what?

Filling:

Preheat the oven to 375 degrees F.

Beat eggs until frothy [probably about 5 minutes]. Add all remaining ingredients in order given [one at a time], beating only until well blended.
Pour filling into crust.
Bake for 35-40 minutes. [The original recipe said to bake for 35 minutes and then add the topping, but my topping sank. Try it out with just a few pieces and see what happens. If most of it stays on top, you’re good.]

Topping:

Combine topping ingredients.
Remove pie from oven and sprinkle topping over filling. [Or gently pull the oven rack out enough to put on the topping and then gently push the rack back in. No need to remove the pie.]
Return pie to oven and bake 15-25 minutes more or until center is set.
If crust is getting too brown, cover with foil (with the center cut out) or pie crust shield.
Ovens vary, so you’ll have to keep an eye on the pie to see when it’s done. Mine took 60-70 minutes total.