Cooking Lesson #632: Chocolate-Sour Cream Custard Pie with Pecans

…from the Perspectives’ Kitchen

How you doin’? If you’ve never tasted my chocolate cream pie recipe, here’s a spin on that one complete with sour cream custard and pecans. The custard in this pie is totally decadent. I love my recipes, but chocolate… that’s a whole different story. What’s higher than love?
 
I discovered everyone loves this chocolate pecan pie recipe because it’s got a luscious chocolate custard that is loaded with flavor thrills and it’s so simple to make--as easy as pie.  The addition of sour cream and pecans takes it up a notch without it being too sweet. I added two tablespoons of Kentucky Bourbon during the final mix, but that’s an option. If you include it, be sure to add a teaspoon more of flour to compensate for the extra liquid.
 
This recipe calls for a parbaked pie crust. It’s important to bake the crust 15 minutes before adding the filling and baking it again. This allows the pie crust to stay crisp even with the moist filling in place. Use pie weights or raw beans to weigh the crust down so it doesn't shrink or bubble.
 
If you don't want to use pecans, you can use walnut halves or even peanuts. They're all just as good, just a little different!
 
Prep time:  20 minutes
Bake time: 50 minutes
Yield: 6 to 8 servings
 
Ingredients 
One 9-inch deep dish pie crust par-baked (homemade or store bought)
3/4 cups unsalted butter
1/3 cup semi-sweet chocolate chips
1-3/4 cups granulated sugar
4 large whole eggs
1 cup heavy cream
1 teaspoon vanilla bean paste or ground vanilla bean powder
1 teaspoon corn starch
1 cup sour cream
1/2 teaspoon fine kosher salt
Freshly made whipped cream for serving (okay, you can use Reddi-Whip—just this once)
1/2 pound pecan halves (walnut pieces or peanuts work well, too!)
 
Directions

1. Prepare the pie crust according to the directions you're using. Make sure to par bake the crust—it’s a must. Cool before filling.
2. Preheat an oven to 350⁰ F.
3. Melt the butter over low heat in a small saucepan. Stir in chocolate chips and sugar. Cook the chocolate mixture for 2 minutes, stirring constantly. Remove from heat source. Continue to stir to prevent the bottom from burning and sticking to the bottom of the pan.
4. Add the eggs, cream and vanilla bean to a large mixing bowl.
5. Whip the eggs until foamy, about 2 to 3 minutes on high speed.
6. Turn the speed down and add the corn starch, sour cream and salt.
7. Slowly add the chocolate mixture, mixing until combined.
8. Pour filling into the cooled deep dish par-baked crust.
9. Artfully top the custard with the pecans.
10. Bake at 350°F for 40 to 45 minutes rotating the pie halfway through the bake time. When finished, the edges of the pie will be slightly crusty and the center will still jiggle a little. Don't overbake or the custard will crack.
11. Allow the pie to cool and serve with a dollop of whipped cream.
12. Cover and refrigerate any leftovers.

ChefSecret:
If you don’t have sour cream use 1 cup whole milk plus 1 teaspoon of white vinegar as substitute and a tablespoon of flour to make up for the extra liquid.

Quip of the Day:  A man has one day to live. He’s lying in bed, dying. Suddenly, an amazing smell wafts across the bedroom. His wife had baked his favorite strawberry-rhubarb pie. He musters the strength to get to his feet and slowly exits the bedroom and walks down the stairs, the sweet smell of pie growing ever stronger. He eyes it on the kitchen counter, fresh out of the oven, steaming. The man’s mouth is watering as he goes to the silverware drawer to search for a knife, knowing this will be his last (and best) meal. He finds one. And he’s about to cut himself a piece of pie when WHACK! He feels a hand slap him upside the head. He whirls around. His wife is standing there. “Don’t eat that!” She yells, “That’s for the funeral!”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Dessert #ChocolateSourCreamCustard Pie #Pecans #ChocolateChips #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2023

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