Home / Cooking & Food / Deb’s Chocolate Pecan Slab Pie

Deb’s Chocolate Pecan Slab Pie

Deb’s Chocolate Pecan Slab Pie

It’s not that I don’t like a traditional Southern Pecan Pie.  I’m pretty sure the distinction is that I’ve just never had the right Southern Pecan Pie.  

It’s always a problem of proportions.  It’s a problem of what I can only describe as ‘goop’ to crust + nut proportions.  I try to keep my ‘goop’ ratios low in the foods that I eat, unless you’re talking about rice pudding, in which case… I’ll race you to the bottom of the pot.  

The problem… and there actually is no problem at all with Pecan Pie… is the amount of wiggly corn syrup mixture in a standard pie dish.  With just a few cups of pecans, we’re left with an inch and filling wiggle that is just more than I can handle.  

When I crossed paths with Deb’s slab-rendition of a traditional Pecan Pie I knew we’d essentially be creating a candy bar inside of a pie crust and SIGN ME UP, thank you.  Her recipe also calls for a chocolate ganache (twist my arm), and uses maple syrup or golden syrup instead of the popular corn syrup in a lot of today’s pies. 

Added bonus, this pie makes PLENTY so, here we are- suddenly holiday-party-popular! 

This recipe is from Deb’s latest book Smitten Kitchen Every Day which, as I’m sure you know, is fantastic!  

First things first, do you have butter?  Do you have a lot of butter?  Great.  We’re going to need it.  

This recipe comes in three parts.  Yes.  We’re workin’ for this pie.  

Pie Curst will be a familiar combination of flour, sugar, salt, butter, and vvv cold water.

Continue reading Deb’s Chocolate Pecan Slab Pie at Joy the Baker.

Click Here For Original Source Of The Article

Ads by WOW Trk

About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

Check Also

boulevardier

According to my calendar, on December 19th I ostensibly signed special ordered books at The Strand and then took my two year-old to a holiday party, but I know the truth, which is that I was actually reading this hilarious piece on Bon Appetit from Alex Delany in which he complains that winter cocktails are usually too unsubtly wintery, that he doesn’t need “seven sticks of cinnamon, half a holly tree or a metric ton of cloves, mulling spices or liquor that tastes like cookies” to entice him to drink booze in the winter, and texting my husband that we should make boulevardiers that night after the kids went to sleep.

what you'll need, plus ice

Boulevardier, according to Google, means “a wealthy, fashionable socialite,” (aka “what is the opposite of Deb?”) but from that day on, it will be forever be the official drink of the winter of 2017-2018 (this is the official cookie, by the way) because we’ve found it downright habit-forming.

Read more »

Leave a Reply

Your email address will not be published. Required fields are marked *

css.php