Tuesday, December 7, 2010


There are times when you want it all at once.

Like that sundae at the diner that time. Remember that? You asked for ice cream, nuts, chocolate, caramel sauce, maraschino cherries...and sprinkles. Multicolored and chocolate. Oh, and slivered almonds too! Let's not think about the stomach ache that followed. Aftermaths don't matter.

Sometimes, you can't have it all. You can't have soup and an omelet in one dish--although technically you could try, but the soggy result might not delight you like a sundae would. But what about Thanksgiving? You know, the feast where you eat way too much, and all you're longing for might be a light dessert. I'm of the opinion that Thanksgiving is the perfect occasion to do an all-in-one dessert.

Coincidentally, is anyone tired of reading about Thanksgiving? I'm suspecting some of you saw the name of the holiday and thought of skipping to the next blog. Don't do that! You'll be missing the greatest all-in-one of history! Alright, maybe not, but now that everyone is done planning Thanksgiving, you can actually enjoy the recipes without the stress of having to plan anything. And this just might be a recipe worth enjoying...

Let's do this meditation-style: picture yourself in a dense forest, deep in the heart of Vermont, where maple syrup is like liquid gold. Got it? Alright. Now teleport yourself to the South, surrounded by mounds of pecan. Tasty, right? Now try to be in both places at once, covered in a flaky pie crust and topped with dark chocolate chunks (this is you we're talking about).

Surprise! You've just turned into a chocolate maple pecan pie. You're an all-in-one dessert, blending the creaminess of maple custard with the crunch of pecans and the depth of chocolate. Don't forget the crust, in perfect harmony with the rest.

Ready to be eaten?

Dark Chocolate Maple Pecan Pie
serves 6 to 8

for crust (adapted from America's Test Kitchen):
2 oz. cream cheese, softened
8 TB (or 1/2 c.) butter, softened
1 1/4 c. all-purpose flour
2 TB sugar
1/4 TS salt

for filling:
3 eggs
1/4 c. butter, melted
1/3 c. raw sugar
1/2 TS salt
1 c. maple syrup
1 1/2 c. toasted pecan halves

Make crust: in a food processor, process butter and cream cheese until smooth and combined. Scrape down sides of the bowl. Add dry ingredients and pulse until a coarse meal forms. Next, process until a ball forms.

Place dough on a floured surface and pat down, forming a disk. Place in a buttered and floured pie pan and press dough out using the heel of your hand. Press dough along the sides of the pie plate and crimp edges.

Cover and refrigerate pie crust at least one hour before using.

When ready to use, preheat oven to 350°F / 180°C. Prick bottom of the pie with a fork and cover with foil and pie weights. Bake until crust looks "dry", about 35 to 40 minutes.

Make pie filling: melt butter in a medium heatproof bowl. Add sugar and salt and beat well. Add eggs, one at a time, and maple syrup. Reheat over a pan of simmering water until warm to the touch. Stir in pecans.

Prepare pie: Preheat oven to 275°F / 135°C (if you turned it off earlier). Scatter chopped chocolate on the bottom of pie crust (still warm is best). Pour filling on top. Bake 50 minutes or until filling is just set.

Cool pie in pan and refrigerate. Serve at room temperature, with a side of vanilla ice cream or fresh whipped cream.
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Anonymous said...


Dmarie said...

yeah, yum!

claudia said...

maple syrup makes for a better pecan pie. Looks good!

grace said...

this is most definitely a superior pecan pie. unfortunately, all i can think about at this time is omelet soup. :)

Barbara said...

Love the cream cheese pastry, Lucie. And your two places at once works a charm with this recipe!

Anonymous said...

this one looks yummy!

Seo Services said...

really nice ....