Decadent Pecan Pie

It was stormy and raining pretty hard Sunday morning when I drove to the Farmers’ Market. As I drove through the rain I was thinking about the farmers and how hard it must be to forage into wet fields and harvest their crops. Without their tenacity I would not be able to enjoy fruits and vegetables, hand picked the day before or sometimes the very morning they are brought to market. I started thinking about how grateful I am for their labor.  So, as I made my rounds buying fruits and vegetables, I thanked each person I bought from for being there that morning. Many reciprocated, thanking me for braving the weather and coming out too, a mutual admiration society both of us understanding how much we appreciate and depend on each other.

That morning I bought small heads of cauliflower, cabbage and broccoli, Brussels sprouts, Seckle pears, Fuji apples and pecans. The pecans were for Sunday’s dessert, something special that I would make that morning to take to a friend’s house for dinner.

The recipe was from David Lebovitz, an American living in Paris, who worked for about thirteen years at Chez Panisse, in Berkeley, in the pastry department with executive pastry chef Lindsey Shere, creating desserts and baking with an amazing team of people. I follow David’s blog and enjoy his stories, his recipes and his sense of humor.  The dessert I chose was a decadent sounding pecan pie infused with dark chocolate and spiked with a little bourbon. You can find the recipe for Chocolate Pecan Pie, on David’s blog, David Lebovitz, Living the sweet life in Paris.

The pie went together easily and looked and smelled heavenly. The test would be with my fellow critics after we had enjoyed a lovely dinner.

Dinner finished  we started clearing the table. The next act was mine. Would the pie live up to my expectations? I carefully cut the pie into eight pieces and topped each with a dallop of freshly whipped cream, sprinkled with semi-sweet dark chocolate shavings and served it. The response was immediate and unanimous, “it’s delicious”.

If you’re looking for a pie that is delicious and easy to make this is the pie to bake.

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2 thoughts on “Decadent Pecan Pie

  1. That’s so funny that you mention walnut pie. That’s usually my first choice when it comes to nut pies. My favorite version uses 3 tablespoons of rum and I can tell you it’s yummy. I’ve never thought about substituting bourbon but might have to give it a try. Thanks for the idea.

  2. Mmm, I love pecan pie AND bourbon. I made a walnut pie when we hosted Thanksgiving, which was a hit too — the walnuts, as you know, are a bit bitter, which is a nice flavor offset to the sweetness of the rest of the filling. I might have to try adding a splash of bourbon next time I make the walnut pie!

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