Salted Caramel-Chocolate Pecan Pie

Posted 11/28/14






A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern.

Southern Living NOVEMBER 2013

Yield: Makes 8 servings
Hands-on: 25 Minutes
Total: 1 Hour, 20 Minutes


Ingredients:

Chocolate Filling
1 1/2 cups sugar                                                        1 (9-inch) unbaked deep-dish piecrust shell
3/4 cup butter, melted                                                     2 cups toasted pecan halves
1/3 cup all-purpose flour                                                 Salted Caramel Topping (I used Trader Joe's)
1/3 cup 100% cacao unsweetened cocoa                        1/2 teaspoon sea salt
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 large eggs
1 cup toasted chopped pecans
(Toast pecans by putting them in a single
layer on a cookie sheet and baking for 5 mins on 350)





Preparation:
1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3.Arrange pecan halves on pie.

4. Top with warm caramel.

5.Cool 15 minutes; sprinkle with sea salt.

This was one of the most amazing pies I have ever had. A new family favorite and added to the family traditions.

Our Family Buttermilk Chess Pie

3 eggs
1/4 cup flour
3/4 cup buttermilk
1 1/2 cup sugar
1 tsp.  vanilla (always use real)
1/4 lb. melted butter
1 unbaked pie shell

1. Beat eggs until very thick (this is where it will all go wrong if you don't beat it long enough. It takes a LONG time.)
2. Sift together sugar and flour.
3. Combine vanilla, buttermilk and melted butter; add to eggs, sugar and flour.
4. Pour into pie shell. 
5. Back in a preheated oven at 350 degrees for 45 minutes.

It should not be sloshy when you take it out.
If you don't beat the eggs long enough it will be sloshy and not good.
This is the recipe that our family has been using successfully for many years now. 
Should be served with homemade whip cream.

Whip Cream


1 pint of real whipping cream (not ultra pasteurized)
1-2 tsp. vanilla
1/4 cup sugar (about do it to taste)

Whip it with a hand mixer until thick and makes peaks. Don't over beat or it will turn to butter.

Mississippi Mud Cake

Mississippi Mud Cake

            My husbands family got together for the Labor Day holiday to eat dinner. I brought "a little something sweet" (as my Grandma always says). It is probably a little mean of me to bring it because both of my in-laws have to take extra insulin just to have a little. Sorry. But, it was good. I didn't bring much home after. The recipe was new to me. I think it is a bit like a Texas Sheet Cake (which I LOVE!!) but, with marshmallows. I also think it would be way good with pecans on top but, my family hates nuts in cakes so. If you put nuts in it will you tell me if it was good? Thanks.

I should have taken a picture of a cut piece. The cake is a cross between cake and brownie texture.

Mississippi Mud Cake

• 2 cups plain flour
• 2 cups sugar
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 stick butter
• 1/2 cup oil
• 4 TBL unsweetened cocoa powder
• 1 cup plus 1 tsp. cold water, divided
• 2 eggs, beaten
• 1/2 cup buttermilk
• 1-10 oz. bag mini marshmallows

1. Sift flour, sugar, salt, and baking soda together (I just stirred them). 
2. Bring butter, oil, cocoa, and one cup of water to a boil.
3. Add eggs, one teaspoon cold water and buttermilk. Mix well.

Pour into greased and floured 9 x 13 pan and bake at 37 for 25 to 30 minutes. Top with Marshmallows while still hot and pour icing (recipe below) over the top. 

You will want have the icing finishing right as the cake comes out of the oven. 

Icing

• 1 stick of butter
• 3 TBL Cocoa
• 6 TBL milk
• 1 -16 oz. box confectioner's sugar
• 1 tsp. vanilla

1.  Combine butter, cocoa and milk in a pan.
2. Bring to a boil.
3. Add sugar and mix well.
4. Add vanilla.
5. Pour over hot cake as soon as it comes out of the oven.

Optional: chopped pecans sprinkled on would be so good. If you like nuts...