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A Simple Chocolate Dress Pecan Pie To Feed The Crowd


Thanksgiving is like a pie. But for a long time, this caused a problem because I was not a pie person. Then, one November, I decided to study whole butter bread (Don’t panic!), And the game changed completely. As they say, the taste of victory is sweet (and sweet to the taste). And since that bad day, I’ve been working on a Thanksgiving cookie. As a result, Chocolate Slab Pecan Pie was born.

Over the years, I try to be a little less cluttered with my recipes — old-fashioned and twisted, if you can. I made No-Bake Pumpkin Mascarpone, Rosemary and Salted Caramel Apple, and even once I made Old-Fashioned Vinegar Pie after finding inspiration in an old cookbook. (It was really delicious!)

But this year, Thanksgiving is completely snube on me. I can’t believe it’s almost here! Last week, with a Thanksgiving just a few hours before, I found myself thinking about the last salt. I wanted a simple and easy-to-cook recipe. The solution to this problem? Chocolate Slab Pecan Pie.

To feed the crowd with these spices all the time, I doubled my favorite recipe and cooked it in a jelly pan instead of several cans of pie. Cut in circles instead of cut into triangles, it is similar to a pecan bar, but does not pass through the gooey pecan filling.

What I really like about this Chocolate Pecan Pie recipe is that it doesn’t use a drop of corn. Instead, the use of melted butter and a lot of black sugar creates a deep caramel aroma. The slice also uses buttermilk instead of water, playing from the Southern roots of the pecan pie and adding a touch of tang to the crust of butter.

I wish you the best!

This was first posted on November 22, 2016, and has been updated since then.



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Mike Jolley on Single