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It’s that time of year!

November 24, 2009

You know the time….

When you have secretly already started listening to Christmas music on your drive home from work.

When you have secretly wished they sold Christmas trees before Thanksgiving.

When you have stocked your kitchen with every culinary gadget and ingredient imaginable.

When you can’t wait for visitors to arrive (and then leave tee hee).

This Thanksgiving, be grateful for your family and friends, that you have food on the table and a roof over your head and for pie!  Be very grateful for pie.

Here is my favorite variation for Pecan Pie:

Mixed Nut and Chocolate Chip Pie


Crust
1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
2 tablespoons (or more) chilled whipping cream
1 1/2 teaspoons vanilla extract

Filling
3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
3/4 cup pecans (about 4 ounces), toasted,  cooled
3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Add 1/2 cup sweetened flaked coconut for a twist.

You can double the recipe for two pies.

For crust: Or just buy a frozen one (I won’t judge or tell, in fact that’s what I did)
Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)For filling:
Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes.


If there is any left over filling, add it to pancakes to make them special the next day.

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One Comment leave one →
  1. Miz Anne permalink
    November 25, 2009 5:46 am

    Mmmm…I’ve had this one before and its very good! I started listening to Christmas music from like October..lol. Hey, remember last Thanksgiving 🙂

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