Thanksgiving Treats
Last night I asked my classmates what desserts they had over Thanksgiving. Pumpkin cheesecake (homemade). Pumpkin pie (purchased). Pecan pie (homemade). Maybe I like Thanksgiving so much because it is a pie holiday. Still suffering from the Pumpkin Cheesecake Snackdown Overdose of 2005, we no longer have pumpkin cheesecake. That's OK, though, because Paula Deen's Pumpkin Gooey Butter Cake is just about the best pumpkin dessert I've every had. So, of course, I made one. I still have a bit of the cooking school snobbery, I guess, because I find it difficult to consider worthwhile any recipe that starts with a package cake mix. Luckily, I tasted first and looked at the recipe after I was already hooked.
I also made a chocolate pecan pie. Not a fan of straight-up pecan pie (too sugary/syrupy), I thought maybe some chocolate would make it more appealing. I was right. This was a good pie, warm, room temperature, and straight-from-the-fridge cold. It was really easy to make, and can be plain (as I made it), or fancy (with whipped cream mounds and chocolate decorations). Again, shortcut Redi-Whip from a can works just fine, and is much easier on the chef.
Chocolate Pecan Pie1 c. light corn syrup
3 eggs
1/3 c. sugar
¼ c. butter, melted
½ t. salt
1 (6 oz.) pkg semisweet chocolate chips, melted
1 c. coarsely chopped pecans
1 (9”) unbaked pie shell
¼ c. semisweet chocolate chips
1 small zipper closure food storage bag
Whipped Cream Mounds*
Chocolate Decorations*Heat oven to 375. In large mixing bowl, combine syrup, eggs, sugar, butter and salt; beat until blended. Gradually beat in melted chocolate; stir in pecans. Pour into unbaked pie shell. Bake on lowest oven rack until filling is completely puffed across top and crusted over (55-60m). Cool.
Pour ¼ c. chocolate chips into food storage bags, seal. Submerge bag in very hot water until chips are melted. Snip off corner of bag, making a tiny hole; drizzle melted chocolate evenly over pie and up onto edge of crust. Refrigerate at least 4h.
To serve: Garnish each pie slice with Whipped Cream Mound and Chocolate Decorations.
Serves 8-10.
Tip: To prevent excessive browning on top of pie, cut piece of foil 10” long; fold into quarters. Round off outer edge; cut curve in center 3” from outer edge. Unfold foil ring and center over edge of piecrust before baking. Remove foil 10-15m before end of baking.
*Whipped Cream Mounds: In small chilled bowl, whip 1 c. whipping cream until soft peaks form; bet in 1 t. vanilla and 2 t. butter brickle schnapps. Gradually beat in ¼ c. powdered sugar until stiff peaks form. Spoon into small zipper closure food storage bag; seal. Snip off corner of bag; pipe into mounds on waked paper-lined baking sheet. Freeze. Remove mounds; place in freezer storage bag or container. Freeze until needed. Remove from freezer 10m before serving.
*Chocolate Decorations: In small zipper closure freezer storage bag, melt 1 oz. semisweet chocolate and 1 t. shortening. Trace desired design on white paper; place under waxed paper. Snip a tiny hole in corner of bag; trace design with melted chocolate making 1/8” wide lines. Refrigerate until firm (~30m). Carefully peel waxed paper off design; arrange on dessert.