marsha-tbay
Well-known member
These are my absolute 2 favorite pies. Since my husband has had problems with high blood sugar, I have not made desserts.
Every time I visit my dr. I take him recipes and things I've made. He loves it. I found out recently he loves pies as much as I do.
So I told my husband I'll make one pie for our upcoming anniversary and another for his birthday. If I still have success at making them, then when we go back to our Dr. in November, I'll make him these two pies. I doubt anyone else has ever served him these 2 pies! smileys/smile.gif
I MAY have shared these before. Since the holidays are coming soon, I thought I'd share again. Enjoy!
Fudge Pie-Southern Living's Best
3/4 cup butter
3 (1-ounce) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted and divided
Topping: chocolate syrup and/or vanilla ice cream
COOK butter and chocolate in a small saucepan over low heat, stirring often until melted.
BEAT eggs at medium speed with an electric mixer 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.
POUR mixture into a lightly greased 9-inch pie plate.
BAKE at 350° for 35 to 40 minutes or until center is firm. Cool. Top chocolate syrup; sprinkle with remaining chopped pecans.
Yield: 1 (9-inch) pie.
Prep: 12 min.
Bake: 40 min.
Betsy Shroat,Hartford, Connecticut
Our Test Kitchen staff rated this Fudge Pie recipe one of the 20 best from the June 2001 issue of Southern Living.
This is from the Kentucky Derby Museum Cookbook
Kentucky Derby Pie
1 stick butter
1 Cup sugar
2 eggs, beaten
1/2 Cup flour
pinch of salt
2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)
1 Cup chopped pecans
1 Cup chocolate chips
1 9" pie shell, partially baked.
Preheat oven to 350 F.
Cream butter and sugar. Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla). Add chocolate chips and nuts. Stir well.
Pour into partially baked pie shell and bake for 30 minutes, or until center is set. Serve with whipped cream.
This pastry recipe isfrom from Beaumont Inn's Pastry Chef Cathy Nichols
Crust
2 1/2 Flour, all purpose
1 tsp Sugar
1 cup Butter, cut up
1/4 + cup Ice water
Mix all except water in food processor until crumbly.
Slowly add ice water until mixture just holds together.
Flatten to a circle, wrap in plastic wrap; Chill overnight.
Form into pie pan.
Every time I visit my dr. I take him recipes and things I've made. He loves it. I found out recently he loves pies as much as I do.
So I told my husband I'll make one pie for our upcoming anniversary and another for his birthday. If I still have success at making them, then when we go back to our Dr. in November, I'll make him these two pies. I doubt anyone else has ever served him these 2 pies! smileys/smile.gif
I MAY have shared these before. Since the holidays are coming soon, I thought I'd share again. Enjoy!
Fudge Pie-Southern Living's Best
3/4 cup butter
3 (1-ounce) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted and divided
Topping: chocolate syrup and/or vanilla ice cream
COOK butter and chocolate in a small saucepan over low heat, stirring often until melted.
BEAT eggs at medium speed with an electric mixer 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.
POUR mixture into a lightly greased 9-inch pie plate.
BAKE at 350° for 35 to 40 minutes or until center is firm. Cool. Top chocolate syrup; sprinkle with remaining chopped pecans.
Yield: 1 (9-inch) pie.
Prep: 12 min.
Bake: 40 min.
Betsy Shroat,Hartford, Connecticut
Our Test Kitchen staff rated this Fudge Pie recipe one of the 20 best from the June 2001 issue of Southern Living.
This is from the Kentucky Derby Museum Cookbook
Kentucky Derby Pie
1 stick butter
1 Cup sugar
2 eggs, beaten
1/2 Cup flour
pinch of salt
2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)
1 Cup chopped pecans
1 Cup chocolate chips
1 9" pie shell, partially baked.
Preheat oven to 350 F.
Cream butter and sugar. Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla). Add chocolate chips and nuts. Stir well.
Pour into partially baked pie shell and bake for 30 minutes, or until center is set. Serve with whipped cream.
This pastry recipe isfrom from Beaumont Inn's Pastry Chef Cathy Nichols
Crust
2 1/2 Flour, all purpose
1 tsp Sugar
1 cup Butter, cut up
1/4 + cup Ice water
Mix all except water in food processor until crumbly.
Slowly add ice water until mixture just holds together.
Flatten to a circle, wrap in plastic wrap; Chill overnight.
Form into pie pan.