Chocolate Pecan Pie Recipe! WITHOUT CORN SYRUP! Perfect for Thanksgiving Day.
5Pecan Pie Recipe with NO Corn Syrup added! Instead, we used Maple Syrup, Chocolate, and Kentucky Rum. And yes, it's as amazing as it sounds. We'll be making this Thanksgiving Day Recipe for years.
Wanna try it yourself? Here's the pie recipe (below). Enjoy, and let us know what you think or how yours came out! We're even open to suggestions on how to improve this awesomeness.
***UPDATE!*** So we DID Taste Test It, and it's AWESOME! Seriously, it's the best Pecan Pie I've ever had. It's very gooey, very chocolatey, and could even do with TWICE the amount of RUM that we added! But all in all? GREAT PIE FOR SURE!
The Shockley Salted, Chocolate, Maple, Rum, Pecan Pie! (Of Awesomeness)
3/4 cup Maple syrup (Room Temperature) (The Darker the better!)
1 tablespoon, All purpose flour (For maple syrup)
1/2 cup Brown sugar (The Darker the Better!)
1/4 cup Salted Butter (Melted)
1 teaspoon, Vanilla (Not imitation!)
3 large eggs (Room Temperature)
1 tablespoon, Dark cocoa powder (Any cocoa will do if you don’t have dark)
1 teaspoon, Black Sea Salt (Any sea salt will do!)
1/2 tablespoon Rum (Your choice of type!) (You could easily double this, or brush rum on top of the pie when it comes out of the oven)
6 oz. Semisweet chocolate chips (Melted)
1 cup Chopped pecans (Medium to fine chop)
1/2 cup (or more) Pecan halves to line the bottom of pre-baked pie crust!
1 9" Deep Dish Pie Crust
1. Prepare a pre-baked 9" Deep Dish Pie Crust (Pastry)
2. In a double boiler (Or microwave) melt the chocolate chips.
3. Line bottom of pre-baked deep dish pie crust with Pecan Halves. (They'll float, so don't worry)
4. Whisk together Flour and Maple syrup (well). It should be opaque. Use a small whisk or immersion blender for this.
5. In large bowl, stir in maple syrup, sugar, butter, vanilla, salt, eggs and rum with wire whisk until well mixed.
6. Pour in chopped nuts and melted chocolate. Stir together well with wire whisk.
7. Spread filling evenly in crust-lined pan. (There might be a little left over)
Bake at 375 for 50 minutes on a Cookie Sheet.
Halfway through the bake, brush the rim of the crust with melted butter and cover the exposed pie crust with aluminum foil.
Continue to bake.
Remove Pie from oven.
Sprinkle top of pie with Sea Salt.
Let cool for a minimum of 4 hours. After that, stab anyone who comes near it with a fork, and dive in! ;)
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