Elle's Kitchen: Chocolate Pecan Pie

 

It has been 3 years since our last

Summer of Pie!  That was before this

blog even existed.  The next summer

was the Summer of the World when

we circumnavigated the globe, last

year was the Summer of Fun.  With a

full house for the summer, it seemed

like a good time to have some pie.  This

year we will call it:

 

The Summer of Pie²

 

In the last 3 years I have realized that

Pecan Pie is now my favorite pie, replacing

my former favorite Pumpkin Pie.  Since I

have already posted a recipe for Pecan Pie

for National Pie Day, I decided to change

things up a bit and make a Chocolate Pecan

Pie.  I have never made nor eaten this type

before, I hope it's good!

 

Ingredients:

 

3 tabl. butter, melted

3 eggs, beaten

3/4 cup brown sugar

2 tabl. flour

1 teas. vanilla

3/4 cup dark corn syrup

1 1/2 cup pecan halves

1/2 cup mini chocolate chips

1 unbaked 9'' pie shell

 

 

Preheat oven to 350º F.

 

Melt butter and set aside.

 

In a medium sized bowl, add the beaten eggs.

Stir in brown sugar, flour, vanilla and corn

syrup until combined. 

 

Add butter and stir.

 

Add pecans and chocolate chips and combine.

 

Pour mixture into pie shell.

 

Place on sheet tray and bake for

50 to 60 minutes.

 

Check back on Wednesdays for the

next three months and if you have

any favorite pie recipes, send them!

Elle's Kitchen: Apple Blueberry Crumble Pie

 

It is Wednesday, so It's time for

another pie!  This is a quick and

easy recipe.

 

Preheat oven to 425º F.

 

 

Ingredients for the Crumb Topping:

 

2/3 cup sugar

2/3 cup flour

1/2 cup chopped walnuts

4 tabl. butter

 

 

Place topping ingredients in a bowl

and mix together.  I find this is easily

done with clean hands.

 

 

Ingredients for the Pie:

 

1  9'' pie shell

 

1 pint blueberries

3 granny smith apples, peeled & sliced

2/3 cup sugar

2 tabl. flour

2 tabl. corn starch

1 tabl. lemon juice

1/2 teas. cinnamon

dash of nutmeg

 

 

Mix all of the pie ingredients in a large

bowl.  Place in pie shell. 

 

 

Cover with crumble ingredients.

 

Bake at 425º F. for 15 minutes, reduce heat

to 350º F. and continue baking until the filling

is bubbling, about 40 additional minutes.

I added a pie crust shield when I reduce the

temperature to protect the crust from burning.

 

 

I'm thinking I'll add some vanilla ice

cream a la mode.  Enjoy!

Elle's Kitchen: Lemon Meringue Pie

 

We are at week 3 of the Summer of Pie².

This week we will be enjoying a lovely

Lemon Meringue.

 

 

Ingredients:

2 cups graham cracker crumbs

1/2 cup melted butter

1/2 cup finely chopped walnuts

4 eggs, separated

2 (14 oz.) cans sweetened condensed milk

3/4 cup fresh squeezed lemon juice

zest of 2 lemons

1/4 teas. cream of tartar

1/2 cup sugar, preferably bakers sugar if you have it

 

 

Preheat oven to 375º F.

In a medium bowl combine crumbs,

melted butter and walnuts and mix well.

 

 

Press into bottom and sides of a 10''

deep dish pie plate and bake for

8 to 12 minutes or until set.  Remove

from oven and cool completely.

(Keep oven on.)

 

 

In a medium bowl combine egg yolks,

sweetened condensed milk, lemon juice

and zest; mix well.  Pour into cooled crust

and place in refrigerator.

 

 

Note: Before this step I wipe a large

bowl, spatula and mixer blades with

vinegar and then wash in hot, soapy

water.  You do not want any grease

on your utensils.

 

In large bowl combine egg whites

and cream of tartar, beat until soft

peaks form.  Gradually add sugar,

beating until stiff peaks form.

 

 

Spoon meringue onto top of lemon

filling, spread over pie being sure to

seal the meringue to the edge of the

crust.  Swirl and peak meringue with

a spoon.

 

 

Bake the pie for 10 to 15 minutes or

until meringue is golden brown. Place

pie in refrigerator and chill for 4 to 6

hours before serving.

 

Enjoy!

Elle's Kitchen: French Tart

 

Yes, I know it is the Summer of Pie,

but this tart is so pretty and so tasty

I had to include it.  You will need:

 

tart shell, see below

pastry cream, see below

strawberries, sliced

kiwi, sliced

blackberries

2 tabl. apricot jelly

 

 

Crust Ingredients:

 

1 1/4 cup flour

1/4 cup ground walnuts or pecans (pulse

nuts in food processor with a little powdered

sugar)

1/2 cup powdered sugar

1/4 teas. salt

9 tabl. very cold butter, cut into small pieces

1 egg yolk

 

 

Place flour, nuts, sugar and salt in

processor and pulse until combined.

Scatter butter over mix and pulse until

butter is coarsely cut in.

 

 

Break up the yolk and add a little at

a time, pulsing with each addition.

Then process at 10 second intervals

until the dough clumps and curds.

 

 

Turn the dough out onto a flat surface

and knead just to make sure everything

is incorporated.

 

 

Butter a 9'' fluted tart pan with a removable

bottom.  Press dough along the sides and bottom

of pan, reserve a small piece in case you need to

patch the crust after baking.  Freeze the crust for

at least 30 minutes. 

 

Preheat oven to 350º F.

 

Butter the shiny side of a piece of aluminum foil

and place buttered side down on the crust, press

into crust to fit.  Place on a baking pan and bake

for 25 minutes.  Remove the foil, if the crust has

puffed, press it down with the back of a spoon.

Now bake for another 8 minutes without the foil.

Cool to room temperature.

 

 

Pastry Cream Ingredients:

 

2 1/2 cups milk

4 large egg yolks

1/2 cup sugar

1/3 cup cornstarch

1 1/2 teas. vanilla

2 tabl. butter, cut into bits

 

 

In a small saucepan, bring the milk to a boil.

 

 

Meanwhile, in a medium saucepan, whisk the

egg yolks with the sugar and cornstarch.

 

While whisking, add 1/4 cup of the hot milk

to temper the eggs.  Slowly pour in the rest

of the milk while whisking.  Over medium heat,

whisk until mixture comes to a boil.  Keep whisking

for 1 to 2 minutes.  Remove the pan from the heat.

 

 

Whisk in the vanilla.  Let sit for 5 minutes, then

whisk in the bits of butter until incorporated and

the pastry cream is smooth. 

 

 

Scrape the cream into a bowl and place a

piece of plastic wrap on top of the custard

as shown.  Refrigerate until cold.

 

 

Pour pastry cream into the shell. 

 

 

Arrange fruit as shown.  Melt the jam

and brush over fruit. 

 

Enjoy!

 

Sorry I was so late with this post.  We have

houseguests and we have been having so

much fun!