Ingredients
DOUGH
1/2 lb butter
1/2 lb cream cheese
2 tsp vanilla
2 cup flour
FILLING
1 cup pecans
4 tbsp unsalted butter
2 eggs
1 cup dark corn syrup
1/4 cup molasses
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup chocolate chips (or more)
Directions
FOR DOUGH: CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer
or processor. Reduce speed to low and add the flour. Mix until just
incorporated. Remove the dough, form into three balls and wrap in
plastic wrap. Chill one hour before using. Uncooked dough can be
frozen up to two months. Freeze uncooked balls of dough or freeze
dough in pie tins. Makes three 10-inch pies. FOR FILLING: MIX PECANS
AND BUTTER in a small saucepan over medium heat and cook until butter
turns a golden color. Remove from heat and set aside. In a mixing
bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. Mix
until smooth and then mix in the pecans and butter. Pour this filling
into the pie crust and sprinkle with the chocolate chips. Place on
the middle rack of a preheated 350F oven and bake until the center of
the pie is set, about 35 to 40 minutes. Remove from the oven and let
the pie cool before serving.
Servings: 6 servings
Pecan-Chocolate Chip Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut; Pecan; Pecan Pie
The History of Recipes
We can read the history of meal recipes way back into history, certainly as far into history as the ancient Egyptians, and maybe further still. In practice though, generally, these early cookbooks were just simple pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main course and desserts, something we still use today. Additionally, he tells us how the ancient Romans were skilled in the use of many aromatic flavors, including many that are still in use today for example basil, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new tastes created an eruption in recipe publications, the majority of which are now in private libraries. For the centuries that followed, the wealthy families of Europe competed to lay on the most extravagent banquests, and because of this the best cooks and their recipes could command a high salary. However, it was during the 19th century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, recipe publications are highly popular as a result of higher levels of literacy, more leisure time and having more money to spend. The introduction of the TV brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Pecan Chocolate Chip Pie recipe.
