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Turkey-Lurkey!

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Happy Turkey day! We had a fantastic turkey – it was very succulent, which I deem the most important factor in rating the turkey’s greatness. I also made gravy for the first time…..thanks to Indira for teaching me how. I think it was pretty good….although I don’t really have too much to compare it to since our family has never made gravy for some reason. In my family, gravy is what goes on pasta…not turkey!

Anyhoo…. I also tried a new pie recipe that I found on Epicurious.com. It was soooo delicious, I thought I’d share it with you. It was a Kahlua Pecan Chocolate chip pie. Yummy! I made just a basic butter pie crust with it – which worked well with it. But I think the recipe below calls for a frozen crust – so if you’re not up for making your own, that’ll work too! I think this would be a good Christmas pie too – and it’s really easy! I decorated the top with a few maple leaf cutouts I made from a little extra pie crust. Oh also, I added a few extra chocolate chips :) Enough to cover the bottom of the pie crust.

Pecan Pie with Kahlua and Chocolate Chips
Ingredients
1/2 cup sugar
1/4 cup ( 1/2 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
3/4 cup dark corn syrup
1/4 cup Kahlúa or other coffee liqueur
1 teaspoon vanilla extract
3 large eggs
1 cup chopped pecans
1/2 cup semisweet chocolate chips
1 purchased frozen deep-dish 9-inch pie crust
2/3 cup chilled whipping cream
Pecan halves (optional)
Preperation
Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.Serves 8 to 10.
Source: Bon Appétit
Copyright: December 1996
Sharon Blonder Leff
Longmeadow, Massachusetts

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