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Chocolate Valdosta-Pecan Pie
A pecan pie worthy of the name "Sahale"...
2 tablespoons butter
3 ounces unsweetened chocolate
3 eggs (room temperature)
1 cup organic cane sugar
1 cup organic brown sugar
2 tablespoons flour
2 tablespoons dark rum or bourbon
1 teaspoon vanilla
12 ounces Sahale Snacks Valdosta Blend
¼ cup cocoa nibs * optional
Unbaked 9-inch pie shell – deep dish or high fluted edge
Softly whipped, lightly sweetened cream
Preheat oven to 350 degrees.
In a small bowl double boiler over low heat, melt the butter and chocolate together; stir until smooth and set aside.
With a wire whisk, beat eggs with 2 tablespoons of water until slightly foamy. Add the sugars and flour and whisk until well combined. Add the chocolate mixture, rum or bourbon, vanilla and Valdosta Blend; mix well. Pour into pastry shell.
Bake on bottom rack for 40-50 minutes, or until barely set (the top should feel soft to the touch. Cool on a wire rack (the filling will set as it cools).
Serve topped with whipped cream.
Enjoy!
Makes 1 9-inch pie (12 servings)
Cook's Note: This recipe is delicious in a whole wheat crust.
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