I love pecan pie. I hate corn syrup. Most pecan pie recipes use the loathsome ingredient, an unholy union for sure, and that is a situation that we can no longer in good conscience tolerate.
What is corn syrup? It’s a tacky, syrupy substance made from corn starch and contains maltose and higher oligosaccharides, depending on the grade. Maltose (malt sugar), also found in beer, is the sugar that converts to fat more easily than any other sugar. In technical terms, corn syrup is super yucky.
Now a word about pie crust. Pies are delicious, so much better than cakes. But pie crust, well, it’s more boring than delicious. We have relegated it to vehicle status, the humble servant that offers up the pie filling. We can do better. And by better, I mean shortbread — buttery, sweet and full of vanilla flavor. After all, if we are going to indulge, shouldn’t the flavor be worth it?
Necessity, as they say, is the mother of invention, and I do not believe I am exaggerating when I say that the world needs a corn syrup-free pecan pie. And of course the world needs more chocolate. The logical conclusion that you can (and should) draw, is that I am helping the needy. Je vous présente Erika’s Chocolate Chocolate Shortbread Pecan Pie.
1 c Flour
1/2 c butter, softened
1 and 1/2 c confectioner’s sugar
1 egg yolk
2 tsp vanilla extract
Pecan Pie Filling
3 T butter
2 c chocolate, chopped and divided (you can use semisweet or milk chocolate, if you live with sissies)
1/3 c sugar
1 c light brown sugar, packed
2 large eggs
1/2 c organic raw sugar
2 c chopped pecans, divided
1/2 c melted butter
2 T milk
1 and 1/2 tsp vanilla
1 T flour
Preheat oven to 325°F.
Make the shortbread crust:
Cream together butter and sugar. Add egg yolk, vanilla, salt and flour and mix until it forms a ball. Roll the shortbread out between sheets of waxed paper and then transfer to a deep dish pie plate. Flute or press edges and place uncooked pie shell in the refrigerator to chill while finishing the filling.
Make the filling:
In a small saucepan, melt together 1 cup of the chopped chocolate, 3 T butter and 1/3 c. sugar over low heat until thoroughly melted. Set aside.
In a medium bowl, mix together brown sugar, eggs, 1/2 c organic sugar until well blended. Add 1/2 c melted butter, 1 c. chopped pecans, milk, vanilla, and flour. Mix until blended and then add chocolate mixture.
Sprinkle remaining pecans and chocolate chunks into the bottom of shortbread crust. Pour filling mixture over it.
Place on center rack in oven and bake for 55-65 minutes.