So, hey, my first book came out last week. But we're gathered here today not to go and buy my book (though I totally won't say no if you want to!), but to celebrate with FOOD. Not just any food: PIE.
Chocolate chip maple pecan pie. Maple chocolate chip pecan pie. However you want to arrange it, it. is. DELICIOUS.
And not only is this amazing pie . . . well, amazing, but it's also featured in my book.
The pie was inspired by a real pie, made at a real restaurant. My characters get to visit Wilfrid's, the totally awesome restaurant at the (Fairmont) Château Laurier (amiright, Jaime?). Yep, I've been there—but I'm pretty sure they didn't have this dessert at the time, a specialty of Chef Ernst's.
Since Ottawa is a bit far away right now, I made the pie at home. It's good chilled, but let me tell you: eat it warm. Nuke it if you have to. YES.
adapted from Pioneer Woman's Pecan Pie recipe. kind of a lot of adaptation
- 1/2 c granulated white sugar
- 1/2 c + 3 Tbsp brown sugar
- 1/2 c corn syrup
- 1/2 c maple syrup (the real stuff! You can really play around with the levels here, swapping corn syrup for maple—but you'll want more than 1 oz of maple syrup, which is all I had on hand when I made the recipe!)
- 3/4 tsp vanilla
- 1/3 c salted butter, melted (and somewhat cooled so you don't scramble the eggs)
- 3 eggs, beaten
- 3/4 c pecan halves, plus more pecan halves for the top layer (~20)
- 3/4 c chocolate chips
- pie shell (being me, I also made this by hand, but that's optional)
- Preheat oven to 350 degrees F.
- Microwave the 3/4 c pecan halves just until warm, then crush or chop them. (This releases more oils and flavors. Or something. I made this recipe up a year ago, and I did a ton of research at the time, okay?)
- Line a 9" pie pan with a pie crust. Pour the chopped pecans and chocolate chips into the bottom of the crust, shaking to settle them in an even layer
- Mix the sugars, syrups, vanilla, melted butter and beaten eggs in a bowl. (I actually put the chocolate chips in here, but it doesn't matter which way you do it.)
- Place the whole/half pecans (neatly & prettily!) on top of the chopped pecans & chocolate chips in the pie shell
- Slowly pour the filling mix in the pie shell
- Gently shake the pie from side to side to make the pecan halves float
- Arrange the nuts with a toothpick to make a pretty pattern, spell your name, ask someone to marry you (uh. Don't think you'll have room for that. But you can ask out loud, and then celebrate with pie!)
- Gently cover the exposed crust with foil
- Bake for 30 minutes, then remove the foil. Bake 20 more minutes, or until set.
- Let cool (if you can).
Also included in my instructions from testing the recipe: mop, shower. I don't think the pie was that messy to make, but you never know....
When I measured the syrups together, they made some really cool patterns, probably because of viscosity differences:
|Look closely if you have to|
And, um, PIE.
What's your favorite pie? Or book? Or book with pie in it? Or pie to read books by?