Monday, December 23, 2013

Merry Christmas

Wishing you and yours all the best for a wonderful and Merry Christmas!  

Tuesday, December 10, 2013

Chocolate Pecan Pretzel Pie

Hello everyone, I have no idea where November went!!!  I apologize for being gone for so long!  So I thought I'd start off with one of my new favorite pie recipes!

Would you like to join me for a slice and a cup of tea?

This rich and delicious pie will easily serve 10!  Enjoy!!

1 pie crust, store-bought or homemade
2 large eggs
1 cup(s) light corn syrup
2 tablespoon(s) unsalted butter, melted
1 teaspoon(s) pure vanilla extract
1/2 cup(s) packed light brown sugar
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) kosher salt
2 cup(s) pecans
3/4 cup(s) (about 18) mini pretzels, broken into pieces
3/4 cup(s) bittersweet or dark chocolate chips (we used Ghirardelli)

  • Heat oven to 350 degrees F. Fit the pie crust into the bottom and up the sides of a 9-inch pie plate. Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.
  • In a large bowl, whisk together the eggs, corn syrup, butter, vanilla, sugar, orange zest, cinnamon, and salt. Stir in the pecans, pretzels, and chocolate chips. Spoon the mixture into the prepared pie crust. Bake for 30 minutes.
  • Cover the pie with foil and bake until the filling is puffed and the center is just set, 15 to 20 minutes more. Transfer the pie to a wire rack and let cool to room temperature.