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...
Gather your ingredients...
Prepare your pie crust and set in the fridge to chill...
Carefully browned butter...
Simply toss everything into your mixing bowl...
Use the paddle attachment and let it fly...(you can also easily mix it all by hand. A stand mixer is not required)
Pour it all into your chilled prepared unbaked pie crust and bake...
Time to let it cool...
My improvised double-boiler... It works great when you need to melt a small bit of chocolate!
Time for some pie! (That's my enchilada sauce on the back burner...)
Mixed Nut Pie with Citrus Zest and Chocolate
Begin this recipe by preparing your favorite pie crust and placing it in the refrigerator to chill. Here's my basic pie crust recipe.
Ingredients:
3 fresh eggs*
1 cup corn syrup
1/2 cup sugar
1 tsp vanilla extract
3 Tbsp browned butter*
1 Tbsp orange or lemon zest
1/2 tsp ground cardamom
1 1/2 cups a blend of your favorite roasted nuts or salted mixed nuts
1 prepared unbaked pie crust (chilled)
Directions
Preheat oven to 350 degrees F
Be sure that your prepared unbaked pie crust is chilling in the fridge.
Combine the eggs, corn syrup, sugar, vanilla extract, browned butter, citrus zest, and ground cardamom into a large mixing bowl or stand mixer, and mix thoroughly. Add the salted mixed nuts and stir well.
Pour everything into your chilled prepared pie crust.
Bake on the center rack at 350 degrees for 55 to 65 minutes
The surface of the pie should spring back slightly when done.
Allow the pie to cool completely before serving. Although it is very tempting, cutting into the pie while it is still warm will cause each slice to kinda lose its shape. Your patience will be rewarded. I promise!
Serve with a scoop of vanilla ice cream and enjoy! :)
*If you find that you have a bit more filling than your pie can hold, pour the remainder into some buttered ramekins and cook the remaining filling in a water bath in the oven along with your pie! This rarely happens, but I never let good filling go to waste.
*Chocolate Drizzle
While the pie is cooling, melt a few squares/chips of your favorite dark chocolate in a double boiler. Drizzle the melted chocolate over the pie.
*Browned butter
Gently brown the butter on the stove over med-low heat. Watch carefully, and do not let it burn. Butter can go from a golden brown to blackened in a flash! This is the real "secret" to this pie recipe: The darker you can get your butter without burning, the deeper the flavor!
*Optional Substituting/Additions/Variations
Dates
Dried cherries
Raisins
Candied citrus
Pumpkin seeds
Duck eggs (substitute one or two duck eggs in place of some or all of the chicken eggs. Just remember, duck eggs are larger than chicken eggs)
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