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Mixed Nut Pie with Citrus Zest and Chocolate

4/30/2016

Ready for desert...(yes that is homemade enchilada sauce on the back burner)

In my experience, pecan pie has always been a painfully sweet and gooey desert. Most versions of this classic pie that I have tried have been way too sweet for my taste. I came up with this recipe many years ago and have been tweaking and modifying it ever since. This version includes a few extra touches that I think really bring all of these ingredients together nicely. Don't be deterred by all of the different nuts that I use in this recipe. You can use any single type of nut or a combination of any that you like. Give it a try! Click "Read More" for the details...

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I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire!
Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often.
Sincerely,
-Carlos Olmos (a.k.a Chop)