Comments on: Chocolate Pecan Pie http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/ K.G. Schneider's blog on librarianship, writing, and everything else Fri, 10 Feb 2012 17:59:46 +0000 hourly 1 http://wordpress.org/?v=3.1.1 By: K.G. Schneider http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/comment-page-1/#comment-66806 K.G. Schneider Sun, 07 Oct 2007 16:41:05 +0000 http://www.freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/#comment-66806 Almost pie season again! Almost pie season again!

]]> By: Mark Baker, Portland http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/comment-page-1/#comment-3096 Mark Baker, Portland Fri, 22 Dec 2006 18:09:35 +0000 http://www.freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/#comment-3096 Ahhh, I love pecan pie, including the melted unsweetened chocolate. As for the bourbon, I've been known to use 2 TBSP of RUM in mine. Has always been a hit. Ahhh, I love pecan pie, including the melted unsweetened chocolate. As for the bourbon, I’ve been known to use 2 TBSP of RUM in mine. Has always been a hit.

]]> By: Eli Guinnee http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/comment-page-1/#comment-3095 Eli Guinnee Sat, 16 Dec 2006 21:14:39 +0000 http://www.freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/#comment-3095 In some circles I am famous for my pecan pies. I never tell my secret recipe, but am feeling generous: I use the recipe on the Karo bottle, but I always use half dark karo and half Lyles Golden Syrup. It started as a makeshift when I lived in Britain and only had access to Karo dark, but it quickly became my standard recipe. The bourbon addition is new to me- sounds well worth a try! In some circles I am famous for my pecan pies. I never tell my secret recipe, but am feeling generous: I use the recipe on the Karo bottle, but I always use half dark karo and half Lyles Golden Syrup. It started as a makeshift when I lived in Britain and only had access to Karo dark, but it quickly became my standard recipe. The bourbon addition is new to me- sounds well worth a try!

]]> By: Christina Pikas http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/comment-page-1/#comment-3094 Christina Pikas Wed, 13 Dec 2006 00:42:04 +0000 http://www.freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/#comment-3094 Yes, bourbon! MMM... what's even better, especially to bring to a party? Use the little phyllo cups, put little chocolate chips in the bottom, then fill with the regular bourbon - pecan pie filling... mmmmm... You'll be invited back, I guarantee it (recipe courtesy of Southern Living a couple of years ago). Yes, bourbon! MMM… what’s even better, especially to bring to a party? Use the little phyllo cups, put little chocolate chips in the bottom, then fill with the regular bourbon – pecan pie filling… mmmmm…
You’ll be invited back, I guarantee it (recipe courtesy of Southern Living a couple of years ago).

]]> By: dale_in_queens http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/comment-page-1/#comment-3093 dale_in_queens Tue, 12 Dec 2006 03:07:49 +0000 http://www.freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/#comment-3093 Too funny, I just posted about <a href="http://dale-in-queens.livejournal.com/104839.html" rel="nofollow">pecan pie</a> as well. I've never thought of chocolate... I don't eat the stuff, as it's too sweet, but I think I'll try it with chocolate some day. My great-grandmother kept a boarding house and was famous for her "hot" pumpkin pie. It's just a pumpkin pie, sweetened with molasses or cane syrup, spices about double whatever you usually use, plus about 1/4 to 1/2 teaspoon of cayenne pepper and about 1/2 to 1 teaspoon of black pepper. Quite nice. Too funny, I just posted about pecan pie as well. I’ve never thought of chocolate… I don’t eat the stuff, as it’s too sweet, but I think I’ll try it with chocolate some day.

My great-grandmother kept a boarding house and was famous for her “hot” pumpkin pie. It’s just a pumpkin pie, sweetened with molasses or cane syrup, spices about double whatever you usually use, plus about 1/4 to 1/2 teaspoon of cayenne pepper and about 1/2 to 1 teaspoon of black pepper. Quite nice.

]]> By: Ruth Ellen http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/comment-page-1/#comment-3092 Ruth Ellen Mon, 11 Dec 2006 10:02:45 +0000 http://www.freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/#comment-3092 I agree that most pecan pies are too sweet. The trick is to put very little of the pie goo in - just enough to stick the pecans together. Otherwise you're just eating sugar-flavored jelly. Ick. Bourbon? I put that in my peach pie, but I didn't know it goes in pecan pie - Yum! Thanks, Brian. Also for the Creme Brulee idea. Now I have an excuse to go to the hardware store and buy a blowtorch. Cool! I agree that most pecan pies are too sweet. The trick is to put very little of the pie goo in – just enough to stick the pecans together. Otherwise you’re just eating sugar-flavored jelly. Ick.

Bourbon? I put that in my peach pie, but I didn’t know it goes in pecan pie – Yum! Thanks, Brian. Also for the Creme Brulee idea. Now I have an excuse to go to the hardware store and buy a blowtorch. Cool!

]]> By: Brian http://freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/comment-page-1/#comment-3091 Brian Fri, 08 Dec 2006 16:07:49 +0000 http://www.freerangelibrarian.com/2006/12/08/chocolate-pecan-pie/#comment-3091 Beware: Some pecan pie recipes are bourbon-free. That is a sin. Gotta have the whiskey in the pecan pie, chocolate or not. Creme brulee is great to do for dinner parties, because how often does one get to fire up a blowtorch in front of guests? Beware: Some pecan pie recipes are bourbon-free. That is a sin. Gotta have the whiskey in the pecan pie, chocolate or not. Creme brulee is great to do for dinner parties, because how often does one get to fire up a blowtorch in front of guests?

]]>