Grandma's Chocolate Pecan Pie
Contributed by: NAPSA
A Sweet Way To Celebrate The Holidays-And 500 Years Of Good Taste (NAPSA) - This holiday season, you can get a taste of history and create great desserts at the same time.
Although molasses is very in with today's health- and taste-conscious cooks, its history in America actually dates back to 1493 when Columbus brought it to the West Indies. Molasses became an important trade item between the Old and New Worlds. In fact, some historians say it was not the British tax on tea that precipitated the Revolutionary War but the Molasses Act of 1733 that imposed a heavy tax on the sweet stuff brought in from anywhere but British-held islands in the Caribbean.
Once that was settled, molasses became a delicious part of American cooking. The savory sweetness of all natural molasses imparts moistness and a delicate caramel aroma to cookies, pies and brown breads, while adding iron, calcium and other nutrients.
To savor the past and present of molasses for yourself, consider these recipes:
Grandma's Gingerbread -
Grandma's Oatmeal Lace Cookies
- 1 1/2 cups pecan halves
- 4 Tbsp. (1/2 stick) butter
- 4 oz. chocolate chips
- 3 eggs
- 1/3 cup Grandma's Molasses
- 2/3 cup light corn syrup
- 1 Tbsp. sugar
- 1 tsp. vanilla
- 1/4 tsp. salt
- Ready-made piecrust, such as chocolate cookie
In 350 F oven, toast pecans on baking sheet for 4 minutes. Remove.
Raise temp. to 375 F. In small pan over low heat, stir butter and chocolate until melted, about 1 minute.
In mixing bowl, lightly beat eggs. Blend in molasses, corn syrup, sugar, vanilla and salt. Stir in chocolate mixture and then pecans.
Spoon mixture into piecrust and bake until filling is set, 45-50 minutes.
Cool and serve with whipped cream or ice cream.
Serving Size: 9-10 servings