Christmas Dessert Substitutions

First, let me say HAPPY NEW YEAR to everyone. I hope you had a good close to 2011 and are looking forward to a great 2012. I usually take desserts when traveling to visit relatives for a holiday. It’s just easier than prepping or cooking and trying to keep a vegetable or side dish ready to eat. This year, I tried something different. It’s not my grandma’s pecan pie by any means, but I think it turned out satisfactory. Yes, just ok. Now, I’m only judging from the reactions as I don’t care for pie myself, but overall it was all eaten and some even had it twice. I was told it was a little bitter (maybe the chocolate chips or the rapadura) and even a bit rich. And to some, just having the chocolate added made it just enough different to catch their attention. Anyway, I made this Shortcut Chocolate Pecan Pie from Lisa at 100 Days of Real Food with just a few minor substitutions. Check out her page for the original recipe and I’ll post mine with substitutions here.

INGREDIENTS

For the crust:

  • I  cheated and used a spelt pie crust from Whole Foods

For the filling:

  • 3 eggs
  • ½ cup rapadura
  • ¼ cup 100% pure maple syrup
  • tablespoon melted butter, unsalted
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • cups pecans, chopped or whole
  • ¾ cup dark chocolate chips

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. In a bowl whisk together the eggs, rapadura, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips.
  3. Pour the filling into the prepared crust and bake until pie is set, about 20 – 25 minutes.
  4. Let cool for 5 or 10 minutes before serving.