You know very well that we all have days like this one, where no matters where we look, how we look and mostly ‘how’ in general, nothing seems positive so… just bake a pie and eat it!
… I did just that. I wanted to make a pecan pie, plain and simple but the glitch here is that I do not like pecans that much.
The sweet filling of a pecan pie is just marvelous, sweet, full of sweetness basically but without the pecan please.
So I looked around my kitchen to find a replacement and the walnuts just jump at me. The bag of chocolate pieces sitting beside the walnuts’one also jump at me and the tequilla bottle was just kind of … there.
Usually I put rum in a nut pie, for its sweet kind of flavor but no bottle of rum could be found here so I used tequilla, which gave the pie a very nice flavor and cut a bit of the sweet in the finish product.
As for the pastry dough, I used this recipe, my ever trust able pie crust recipe.
By all mean, you can just use an already made pastry dough, I will not tell any one:
- 1/2 cup butter (1 stick), melted a bit
- 1/4 cup white sugar
- 3/4 cup brown sugar, packed
- 3/4 cup maple or corn syrup
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup tequila
- 3/4 cup chocolate chips
- 1 1/4 cup walnuts, chopped
Preheat oven to 350 degrees F.
- Roll crust or use a store-bought pre-baked pie crust, line a 10-inch deep dish pie pan with the dough.
- In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and tequila together until frothy.
- Remove bowl from mixer, and fold in chocolate chips and walnuts. Blend well.
- Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.