Sunday, November 20, 2016

Frozen Chocolate Pecan Pie: Guest post by Emily Stashower

Today I welcome back Emily Stashower, a friend who shares my love of gardening, photography and chocolate! Emily is an amateur nature enthusiast, blogger and mother of twins. After a career in healthcare and numerous community organizations, her current endeavor, her blog, was started on a lark to combine a love of gardening, writing, photography, nature and an inability to meet deadlines. The blog notes that "sometimes an empty nest is just a nest without a bird. Other times, it's a middle aged suburban woman rediscovering interests and cultivating passions."

Emily Stashower:

This chocolate pecan pie dates back to when I was young and just married (1985). I loved having one or two in the freezer for the friends who stopped by so we could easily make an "on the spot" dinner.  It keeps for months.


2 Cups finely chopped pecans - toasted
5 Tablespoons + 1 teaspoon firmly packed brown sugar
5 Tablespoons butter chilled, cut into small pieces 
2 teaspoons dark rum (or any other preferred liquor)

Make crust by blending all crust ingredients until mixture holds together. Press into the bottom and sides of a 9 inch pie plate - freeze one hour before filling

6 ounces semisweet chocolate
1/2 teaspoon instant coffee
4 eggs at room temperature
1 Tablespoon dark rum
1 teaspoon vanilla
1 & 1/2 Cups whipping cream
Shaved chocolate for top

Make filling by melting the chocolate with coffee over double boiler. Remove from heat and whisk in eggs, rum, and vanilla until smooth. Cool 5 minutes. Whip 1 Cup of the cream until stiff. Gently fold into chocolate mixture, blending completely. Pour into the crust and freeze.

About an hour before serving transfer the pie from freezer to refrigerator. Whip remaining 1/2 Cup cream and dollop over pie. Sprinkle with shave chocolate.

Incredibly easy, delicious pecan pie.

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