Let’s muse over a nice piece of homemade mocha pecan pie
and a cuppa.
When I mentioned yesterday that I was looking for a perfect pecan pie recipe to make for Pecan Pie Day, my friend Alexis, who has worked on cruise ship, lived in Alaska, and is now starting her own school, sent me this one and told me not to go light on the Kahlua in the whipped cream. I followed the recipe exactly, did not leave out any ingredients (I don’t think), and made a very tasty pecan pie. You should know that I don’t even like pecan pie, but I liked this one! Cole said it was a fabulous pecan pie. The recipe is below.
I have decided when the school year starts up again and we have loathsome potlucks, I will bring the food of the day. Depending on the date of the pot luck, I could be taking rum drinks or corned beef. I am going to be the one in every bunch.
After I made my grocery store run, I discovered I had four almost completely full cans of unsweetened Hershey’s chocolate powder. Since I usually only bake about four times a year, I guess every recipe called for unsweetened chocolate powder. I decided to clean my pantry while the pecan pie was baking. Whoa—four baking sodas, three baking powders, six opened bottles of olive oil, three kinds of vinegar, two packages of Rice-a-Roni…Joe must have bought those. I know he bought the two bottles of opened fish oil and the packages of sardines. After I pitched the old, wiped off the shelves, and put like back with like, my pantry looked so tidy it could have been in a Martha Stewart magazine. Maybe. Now my plan is to use up more and buy less . Which means I will have to check my grocery list against what is in my pantry before I go to the store. Maybe I should just plan on having a pantry sale at the end of the year, instead. Kind of like a garage sale, but with all the extra dried goods and spices I have bought over the year. Which reminds me—how long does an open box of pasta last? Please answer that question with both a left open box and a sealed box scenario in mind.
Tomorrow is Franks-n-Beans and French Fries Day! And we are ready! Odd Loves company so leave a comment if you have the time- musing together is so much fun.
Mocha Pecan Pie
(Use frozen pie crust)
3 Tbsp unsalted butter
3 Tbsp unsweetened cocoa powder
1 Tbsp whipping cream
2 tsp instant espresso powder
1 cup light corn syrup
1 cup sugar
3 large eggs
2 tsp vanilla extract
¼ tsp salt
1 ½ cups coarsely chopped pecans (about 6 oz)
For Coffee Whipped Cream:
1 cup chilled whipping cream
3 Tbsp coffee liqueur (Kahlua)
1 Tbsp powdered sugar
Preheat oven to 350°
Melt butter in a heavy medium saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Add corn syrup, sugar, eggs, vanilla, and salt. Whisk until blended. Stir in pecans.
Pour filling into frozen pie crust. Bake until puffed and set, about 1 hour and 10 minutes. Transfer to rack and cool completely.
Serve at room temperature with dollops of Coffee Whipped Cream.
My Friend Emily —mama of the WOW Family is an Odd ” Food Of The Day” partner. She bought this pecan pie from a Chicago Restaurant called Wishbone, they are known for their fabulous pecan pie. I bet her family had happy plates and happy tummies tonight!