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Article: KITCHENDETECTIVE: Melted chocolate key to pecan pie; Semisweet works best, adding much richer flavors to mix
- Article from:
- Charleston Daily Mail
- Article date:
- November 20, 2002
- Author:
CopyrightCopyright 2002 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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A good pecan pie is hard to find, but a great chocolate pecan pie
is even harder. I wanted a crisp crust, a creamy, not greasy,
filling, pecans that had some snap, and good balance between all the
different flavors and textures.
I thought that the best place to start was with a good pecan pie
recipe and then figure out how to add the chocolate.
I tested five recipes, including my own from "The Dessert Bible,"
and, predictably, liked mine the best. Why was my recipe different?
Well, it uses less butter and sugar and it adds a half-cup of heavy
cream and one tablespoon of bourbon.
This results in a creamier, less candy store confection. I also