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Made from Scratch Chocolate Pecan Pie with whipped cream About the Dish
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I'm a Southern man that grew up enjoying a homemade pecan pie during family holidays. The pecans always came from our family farm. We would even have to go pick the pecans, crack them and then always make our crust from scratch. That is why this pie is so close to my heart. Brings back so many great memories, so I wanted to share this recipe with you. Making it all from scratch can take a little more time, but it is worth it. Slow down, get your hands all floury and enjoy that time with your family this holiday season. They will thank you! • • Brooks Chocolate Pecan Pie - This recipe makes 2 pies...ENJOY! • • 1) Pie Crust - This makes two pie shells • INGREDIENTS: • 2 ½ cups (325g) all-purpose flour, spooned and leveled • 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt • 1 tablespoon sugar, optional • 1 cup (230g) very cold unsalted butter, cut into 1/2-inch cubes • 6 to 8 tablespoons ice water, or more as needed • DIRECTIONS FOR METHOD WHEN USING FOOD PROCESSOR: • 1. Add 1 ½ cups flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later. • 2. Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour). • 3. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly, see video for reference). • 4. Transfer to a medium bowl then sprinkle ice water over mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together. • 5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut the ball in half then form each half into disks. Wrap each disk with plastic wrap and refrigerate for at least 1 hour and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using it). • 2) Pie Fillings • INGREDIENTS: • 2 Cups Pecan halves • 2 Cups Maple syrup • 2 Cups Chocolate chips • 1 tbsp Vanilla extract • 12 Eggs, beaten • 1 Cup Super-fine sugar • ¼ lb Butter, melted • 2 tbsp AP flour • DIRECTIONS: • 1. Share chocolate and pecans equally among the pie shells • 2. Combine eggs and butter. • 3. Add syrup and vanilla • 4. Sift the flour and sugar over mixture and combine well to remove lumps. • 5. Pour mixture over chocolate and pecans and let stand until pecans and chocolate start to float. • 6. Bake for 30 min at 350° or until the pies have no more movement when shaken. • 3) Whipped Cream • INGREDIENTS: • 2 cups of Hiland Dairy Heavy Whipping Cream • 1 cup of super fine sugar or powdered sugar • DIRECTIONS: • Add the heavy whipping cream and sugar into the stand mixer with a whisk tool attached. Whip the ingredients until the cream holds its peaks. Serve and enjoy! Chill if needed for later. • If you have any questions, please don't be afraid to comment and I will answer. If you would like to order a pie, visit www.chefbrookscatering.com to order one from me for your next party. • #aboutthedish #cookingwithlove #cookingchannel #cooking #food #foodie #cookingvideo #cookingathome #cookingtips #cookingtime #youtube #cookingwithlove #foodblogger #cook #cookingshow #chef #cookingclass #instafood #recipes #yummy #foodphotography #cheflife #cookingvideos #tvshow
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