Ever Ready: Thanksgiving Round-up Part Two

Tuesday, November 8, 2022

Thanksgiving Round-up Part Two

Chocolate Mixed Nut Pie With A Twist
Who can resist a chocolate treat for a sweet finish to a Thanksgiving Dinner? This is just not any traditional pecan pie but one with several twists. Swap pecans for a mixed nut combo that gives the pie a sweet and salty flavor and crunch, sweet Mexican chocolate that goes beyond the chocolate flavor with hints of almond, cinnamon, and a bit of espresso powder. Top the pie with a scoop of cinnamon ice cream and it's all piece de resistance.
Recipe adapted from BHG November 2017

Cook's Note: Mexican chocolate such as Ibarra or Taza can be found in Mexican markets or Hispanic sections of supermarkets. If not readily available you can substitute using 3 oz. of bittersweet chocolate, 1/2 teaspoon cinnamon, and 1/4 teaspoon almond flavoring.

Ingredients:

1 single pie crust
3 large eggs, slightly beaten
1 cup dark or light corn syrup
2/3 cup brown sugar
1/3 cup melted butter
1/2 teaspoon vanilla
1 teaspoon instant espresso coffee powder
1-1/2 cups mixed nuts combo, coarsely chopped, reserve 1/4 cup for topping
3 oz. sweet-style Mexican chocolate, coarsely chopped

Directions:

In a medium bowl whisk together eggs, corn syrup, brown sugar, butter, vanilla, and espresso powder until well combined. Stir in 1-1/4 cups mixed nuts and chopped chocolate mixture. Set aside.
Preheat oven to 425 degrees.
Prepare pastry and fit it into a 9-inch pie pan. Crimp edges and place foil strips around the outer rim to prevent over-browning.
Place the pie pan on the oven rack and carefully pour the filling in by the cupfuls into the pie pan. Sprinkle with 1/4 cup of reserved nuts.
Bake for 15 minutes at 425 degrees. Reduce heat to 325 degrees.
Bake for 25 -30 minutes or until a knife inserted comes out clean from the center.