Thursday, December 13, 2007

Chocolate Chip Pecan Pie With Caramel Ice Cream

New toys..which I used to make my little pies.

Tart Shells:
1/2 cup butter
1/2 cup confectioners sugar
1 egg yolk
1 tsp vanilla
1 1/4 cups flour
1/4 cup cocoa powder

Cream together butter and sugar. Add vanilla and egg yolk. Mix together flour and cocoa powder. Mix together butter and flour mixtures. Chill for 1 hour. Roll out and line tart pan. Bake weighted at 350 F for about 10mins. Tart shells should be slightly underbaked.

While shells are still warm spread a single layer of chocolate chips in the bottom of each one. Then a single layer of pecans. I don't toast my pecans when i make pecan pies but you can if you would like.

Filling:
8 oz dark brown sugar
2 oz melted butter
1/4 tsp salt
8 oz large eggs
14 oz dark corn syrup
1 tsp vanilla

Mix together sugar, butter, salt, vanilla and corn syrup. Mix in eggs. Bake at 350 F for about 15 - 20 mins.
I served it slighty warm with caramel ice cream, chocolate sauce and caramel sauce.


2 comments:

VeggieGirl said...

wow, such a lovely presentation and photograph of your mini chocolate-chip-pecan pie!

Nora B. said...

Sounds and looks delectable! Warm pie with ice-cream, nothing beats that.