Wednesday, November 20, 2019

Chocolate Pecan Pie #FantasticalFoodFight

Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.

This month's Fantastical Food Fight theme is PECAN PIE. November is Georgia Pecan Month and although I could have gone the easy route and just picked pecans for the ingredient, I decided to make it all about pecan pie with the big holidays coming up in the US where pecan pie is the major dessert. No time like the present, right?! Here's the thing...this is definitely not my month. I don't like pie very much and pecan pie is probably my least favorite pie. But here we's Pecan Pie Food Fight month!

With all that being said, this is the second pecan pie recipe to hit the blog and again, I did try it to see if my mind could be changed by a different recipe. The first pecan pie was a butterscotch pecan pie and I thought maybe I would enjoy that but it was a bust for me - Nick loved it. This go-around I figured I would have more of a chance of enjoying the pie because it's chocolate-based. It was still a bust. However, I get to post this with the approval of Nick and my daughter, Cami. Both of them gladly taste-tested and split the pie between the two of them (over the next week - not in one night haha). They said it tasted like rich chocolate pudding and pecan pie had a baby. So I'm just going to take their word for it. It was an easy recipe to make and it looks beautiful!

What you need:
For the crust:
  • 1 1/2 cups shortening
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • Pinch of granulated sugar
  • 1 large egg
  • 5 Tbsp. cold water
  • 1 Tbsp. apple cider vinegar
For the filling:
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 3 large eggs
  • 1 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 1 1/2 cup pecan halves plus some
  1. For the crust: in a large bowl, cut together shortening, flour, salt, and sugar with a pastry cutter until coarse crumbs form.
  2. Pour egg, water, and vinegar and stir until just combined - I did this with my hands. Don't overwork the dough.
  3. Separate into 2 balls and place in freezer zipper bags.
  4. Place both into the freezer. The extra crust will keep for 6 months (or more) in the freezer.
  5. After 20 minutes, remove one ball of dough from the freezer. Roll out on a floured surface into a 10-inch circle.
  6. Place in a pie pan and tuck edges to make neat. Crimp edges with fingers or a fork. Place in refrigerator.
  7. For the filling: combine all ingredients except pecan halves in a large bowl. Whisk until combined and then stir in pecans.
  8. Pour filling into pie crust and top with additional pecan halves if desired.
  9. Bake in a preheated 350 degree for 60 minutes or until set.
  10. Cool before serving.
Recipe from Buns In My Oven

You are invited to the Inlinkz link party!
Click here to enter

The winner of the PUMPKIN Food Fight is me with my Pumpkin Mug Cake. I think, to date, I've only won one food fight so this is super exciting. I love mug cakes - they are the perfect little treat or quick breakfast and I am obsessed with pumpkin, so I really enjoyed my pick for the Pumpkin Food Fight.

No comments :