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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)
Cooks Note:
- This recipe is delicious in a whole wheat crust.
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