What Is The Name Of The Dessert When You Have A Slice Of Pecan Pie And A Scoop Of Ice Ceream

Butter Pecan Ice Cream Pie

Pecan Shortbread Pie with Caramel Sauce — A crushed pecan shortbread cookie crust is filled with butter pecan ice cream and then topped with caramel sauce and nuts, as well as pecan shortbread cookies. *This dish was prepared as part of a shop for which Collective Bias, Inc. and its advertiser received compensation. All of my opinions are entirely my own. Summer is rapidly approaching! Our son Jake will be graduating from preschool this week as the school year comes to a close. We are not only celebrating the conclusion of preschool, but we are also looking forward to the next important milestone — Kindergarten!

This Caramel Butter Pecan Ice Cream Pie is a delectable dish that will please both children and grownups alike.

The crust for this dish is prepared from crushed Sandies Pecan Shortbread cookies, which is the first step in the process.

It’s INCREDIBLY GOOD!

It had been years since I had indulged in Sandies shortbread cookies, and I was thrilled to be able to open a packet and relive those happy childhood memories.

They were just as big a hit with them as I had been as a kid.

  • There are about 17 Sandies Pecan Shortbread Cookies in this batch. 3-tablespoon unsalted butter, melted
  • 12 cup heavy cream
  • 1-tablespoon powdered sugar
  • 3-tablespoon caramel sauce
  • 2 tablespoons chopped toasted nuts
  • 3-4 more Sandies Pecan Shortbread Cookies, for garnish
  • Preheat the oven to 325 degrees Fahrenheit. Using a food processor, break up 17 cookies into fine crumbs until you get a fine powder (alternately you can crush the cookies in a ziptop bag with a rolling pin). The amount of loosely packed crumbs you should have is around 1 34 cup. If you’re running low on cookies, crush a couple extra to make up for it. Combine the cookie crumbs and melted butter in a mixing bowl. Toss together the ingredients and pour into a 9 12 inch pie dish, pressing crumbs into the bottom and halfway up both sides of the pie dish. 8-10 minutes in the oven should enough. Remove the pan from the oven and allow it to cool fully. Scoop the ice cream into the crust when it has been allowed to cool and carefully spread it into an equal layer. Place the container in the freezer for at least 5 hours, ideally overnight, to firm up the ingredients. Whip the cream and powdered sugar together until soft peaks form just before serving time. Drizzle the caramel sauce over the pie, dollop or pipe whipped cream along the borders, sprinkle with chopped nuts, and top with halved or smashed cookies, if desired. Serve as soon as possible

I made caramel butter pecan ice cream with caramel butter pecans. calorie count 496kcal|carbohydrate count 48g|protein count 6g|fat count 31g|saturated fat count 18g|cholesterol count 109mg|sodium count 174mg|potassium count 380mg|fiber count 1g|sugar count 38 g|vitamin A 1105IU|vitamin C 1.1mg|calcium count 244mg|iron count 0.2mg Leave a comment and a rate in the box below!

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It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. This Pecan Pie Cake has the same flavor as pecan pie, but it is baked in a cake form. I believe it is even better than pecan pie in terms of flavor. It’s made using a package of butter pecan cake mix, gobs of butter, brown sugar, and eggs, and it’s very delicious.

Semi-Homemade Dessert

Doctored cake mix recipes are some of my favorites. They are quite simple and convenient. The Butter Pecan Cake Mix is the starting point for this recipe. If you can’t locate a box of butter pecan cake mix, you may use a package of yellow cake mix.

Ingredients

  • Butter Pecan Cake Mix
  • Butter (I use salted butter)
  • Sugar
  • Eggs
  • Vanilla extract You can use unsalted butter and season with an additional sprinkle of salt
  • Dark brown sugar can be substituted for the light brown sugar. Eggs, pecans, and granulated sugar are all ingredients. It is possible to substitute dark corn syrup for the light corn syrup. Milk

The cake mix is divided into two batters, one for each layer of the cake. The first batter is placed into a 9-by-13-inch baking pan and cooked for 25 minutes at 350 degrees F. Once this is done, the second batter is poured on top and the entire item is cooked for another 30 to 35 minutes. Because the bottom layer will not be entirely set, the top layer will be absorbed into the bottom layer.

The completed cake, on the other hand, will be very sticky and moist. When served warm with a dollop of whipped cream or vanilla ice cream, Pecan Pie Cake is an extremely rich and delicious dessert that is simple to prepare for Thanksgiving. Pecan Pie with out the crust is just as delicious!

Recipe Tips

Leftovers can be kept in an airtight container in the refrigerator for up to 4 to 5 days. Microwave for a minute or two to reheat.

More Pecan Pie Recipes To Try:

  • PEANUT PIE CHEESECAKE BARS, PEANUT PIE BUNDT CAKE, PEANUT PIE COBBLER, PEANUT PIE CHEESECAKE BAR, PEANUT PIE CHEESECAKE BAR, PEANUT PIE CHEESECAKE BAR, PEANUT PIE SALTED CARAMEL PEANUT PIE

Watch the How To Make Pecan Pie Cake Video Below

  • 1 (15.25-ounce)box Butter Pecan cake mix
  • 1/2 cup butter (1 stick), softened
  • 1 cup packed light brown sugar
  • 2 eggs
  • 2 tablespoons water
  • 2 cups chopped pecans
  • 1 cup sugar
  • 1 cup light corn syrup
  • 1 cup milk
  • 1 cup butter pecan cake mix
  • 1 cup
  • Prepare a 9×13-inch baking pan by greasing it and preheating the oven to 325 degrees. Set aside 2/3 cup of the cake mix after it has been measured out. In a large mixing basin, combine the remaining cake mix with 1/2 cup melted butter, light brown sugar, 2 eggs, and water until well combined. To ensure a thorough mixing, use an electric mixer. Fold in the pecans and pour the batter into the pan that has been prepared. 25 minutes in the oven should do the trick! About 5 minutes before the end of the baking time, combine 1/2 cup softened butter, 2 eggs, sugar, corn syrup, and milk, as well as the 2/3 cup of cake mix that had been left aside
  • Bake for 25 minutes. Take the pan out of the oven and pour the second batter on top. Bake for another 30 to 35 minutes after removing the pan from the oven. The middle of the cake will still be jiggly. Serve while still warm with whipped cream or vanilla ice cream on the side.

I used a metal baking pan for this project. If you bake the cake on a glass baking pan, you may need to bake it for a few minutes longer than usual.

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The original version of this article was published on October 28, 2016. This recipe is being shared with The Weekend Potluck. Make sure to check out the site for tons of fantastic recipe inspiration! Allrecipes.com provided the inspiration for this dish. It should be noted that this content includes affiliate links.

Easy Pecan Pie Bars Recipe

Using Pecan Pie Bars, you may enjoy Pecan Pie in a simple and straightforward manner! With a rich buttery shortbread crust, sweet filling, and crunchy nuts, this pie is sure to please. Pecan Pie that you can devour with your hands, that’s what it is! Scale

Ingredients:

  • 3/4 cup room-temperature butter
  • 1/3 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • Light brown sugar, 1 1/2 cups corn syrup (light or dark), 4 eggs, 1 tablespoon vanilla extract, 1/3 cup flour, 1 teaspoon kosher salt, and 1 1/2 cups finely chopped nuts are used in this recipe.

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 baking dish by lining it with aluminum foil and setting it aside. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until well combined. Reduce the speed of the mixer to low and slowly add in the flour until it is well incorporated. The finished product will be dried. Spread the mixture evenly into the bottom of the pan that has been prepared. Bake for 18-20 minutes, or until the top is gently browned. While the crust is baking, prepare the filling for the crust. In a large mixing bowl, whisk together the sugar, corn syrup, eggs, and vanilla extract until smooth and combined. Continue whisking until the flour and salt are well incorporated. After you’ve mixed in the pecans, spoon the pecan mixture on top of the hot crust as soon as it’s through baking. 30-35 minutes, or until the center is set, should be baked. Allow to cool fully before cutting into bars or storing in the refrigerator until ready to serve

Notes:

Refrigerate for up to 4 days if stored in an airtight container.

Nutrition Information:

A single slice has the following nutritional values: 186.7 g99.3 mg8,9 g25.9 g2.2 g37 mg Thanksgiving dessert ideas, thanksgiving dessert recipes, quick thanksgiving desserts are some of the terms that come to mind while thinking of pecan pie bars.

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Thanksgiving Pie & Ice Cream Pairings

I remember my grandpa slipping a warm slice of apple pie topped with a generous scoop of vanilla ice cream into my lap after the turkey, stuffing, green beans, and butternut squash had been devoured on every Thanksgiving day growing up. “Can you tell me what that’s called?” he’d inquire. I knew what he was thinking, but I decided to play along and make foolish assumptions until he couldn’t stand it any longer. “Pie à la mode!” he’d exclaim enthusiastically. “This is the nicest part about Thanksgiving!” That is a remark I agree with—even when it comes to the ordinary store pie and ice cream.

These artists are whipping up handcrafted pies and churning the creamiest ice creams so that they may be combined into a gooey, half-melted, crusty tangle of pleasure once Thanksgiving dinner is finished.

(It’s a difficult job, but someone has to do it.)

Pumpkin Pie: Creamy on Creamy

In part, this is due to the fact that pumpkin pie filling is so thick and custardy; nonetheless, this isn’t really a problem. A little overindulgence is appropriate for the holiday season, so go ahead and pull your favorite pint of ice cream from the freezer. Our favorite ice cream varieties to serve on top of our scrumptious pumpkin pies are:

  • Straus’ Organic Vanilla Bean Ice Creamis a traditional match that features simple, creamy tastes that everyone will enjoy
  • The flavors of pumpkin pie and coffee are inextricably linked, and with Smitten’s Equator Coffee Ice Cream, you can enjoy them both in one mouthful.
  • Do you have a hankering for decadence? To make a rich and fulfilling dessert, spread Humphry Slocombe’s Brown Butter Ice Cream on top of your pie.

Apple Pie: Warm Meets Cold

However, while pumpkin pie is my favorite Thanksgiving pie, apple pie is my favorite pie to serve à la mode — just make sure it’s blistering hot before serving it. What matters is the precise time when the ice cream melts down the edges of the slice and mixes with the warm, spicy apple filling.

This year, we have a beautiful selection of apple pies available in the Marketplace, including classics, crumbles, streusels, and Double Crust Apple Pie, which is made to withstand ridiculous quantities of ice cream. Choose your favorite and then add one of these unique flavors to finish it off:

  • Make use of Bi-Salted Rite’s Caramel Ice Cream to reproduce the famous caramel apple on a stick flavor. It has always been a natural marriage between apples and cardamom, which is why we enjoyTara’s Organic Cardamom Ice Cream over our homemade apple pie. Every batch of ice cream at Tara’s is made with freshly ground cardamom.
  • Adding a couple of scoops of Humphry Slocombe’s Crème Fraîche Ice Cream to our pie was inspired by yet another traditional pairing: cheese and apples. We’re delighted that we did. The sweet tartness serves as a wonderful contrast to the heavy contents on the sandwich. You’re having problems selecting whether to make pumpkin or apple pie? With a spoonful of Smitten’s Pumpkin Pie Ice Cream, you can have your cake and eat it too.

Pecan and Walnut Pie: All About the Texture

Pecan and walnut pies, which are often disregarded in favor of pumpkin and apple pies, are great dessert pies to serve à la mode. As the ice cream melts, it seeps into all of the crevices and crannies, leaving a delightful aftertaste. The contrast in textures between the crunchy nuts, the gooey filling, and the soft ice cream is really delicious. This year, our Marketplace is brimming with pecan pies, including regular pecan pies, Bourbon Pecan Pie, and Gluten-Free Bittersweet Chocolate Pecan Pie, among other varieties.

  • This is a no-brainer when you use Straus’ Organic Maple Cream Ice Cream, which is ultra-creamy and prepared with real organic maple syrup. We enjoy the delightfully surprise zing of Tara’s Organic White Pepper Chocolate Chip Ice Cream with pecan pie when we want something a bit different.
  • You may have noticed theSalty Honey Walnut Pie by Three Babes in our Marketplace. It could well be my favorite pie available this year, because to its combination of sweetness, saltiness, creaminess, and crunch. Make it even better by topping it with a generous scoop of Smitten’s Spiced Apple Pie Ice Cream
  • It will taste like pie on pie.

Old Fashioned Pecan Pie

My grandmother’s Pecan Pie recipe is not a particularly original one. In fact, after doing some research, I discovered that most Pecan Pies are produced in the same manner. Just the fact that it was she who cooked it, though, makes me believe she put a lot of love into it to make it taste so amazing! Try serving my Cranberry Orange Shortbread Cookies on the Thanksgiving Dessert table next to grandma’s old-fashioned Pecan Pie next time you host a gathering. Because pecan trees are available to be harvested in the fall, this dish is a traditional Thanksgiving dessert recipe.

You might even offer it as a Christmas present to friends and family.

Go to the following page:

  • Ingredients
  • Preparation
  • Substitutions/Variations
  • Storage
  • Top Tip
  • Pecan Pie Recipe
See also:  What Dessert Can I Make With A Pie Crust, Hot Fudge, Cool Whip Help

Ingredients

  • A chilled pie crust (ideally with a flaky crust), pecans, unsalted butter, light brown sugar, cinnamon, nutmeg, corn syrup, vanilla, and extract
  • Large eggs, lightly beaten

Corn syrup has had a terrible name over the years. This is something I’m not really knowledgeable in; I’m not an expert in this area. Almost everything that has been processed is going to be detrimental to your health. What, on the other hand, have you ever come across that is both very tasty and good for you? Moderation is something I really believe in. The importance of moderation cannot be overstated. You may indulge in that corn syrup as long as you don’t consume the entire pie (although I have considered doing so, haha).

Instructions

  • The first step is to prepare the pie dough in a 9-inch pie dish and set it in the refrigerator to keep it cold. In a separate saucepan, melt the butter with the sugars and syrup. Step 3: Remove the pan from the heat and mix in the nutmeg and cinnamon until fully combined. Allow it cool for a couple of minutes before adding the beaten eggs and stirring vigorously with a wire whisk to prevent the eggs from forming. Step 4: Take the pie pan out of the refrigerator and press the pecans into the bottom of the pan. Pour the sugar butter mixture on top of the pie, and the pecan halves will float to the top of the pie of their own own. Step 5:Bake for 50 minutes, then leave to cool on a wire rack before cutting into pieces.

When I was thinking about making this dish, I considered attempting to omit the corn syrup from it because there are a lot of individuals who are moving away from processed foods. Despite the fact that it is really tough, I feel that it is an essential element in order for it to be the tastiest Pecan Pie you have ever tasted. Butter and eggs also contribute to the binding of the simple sugars. It aids in the creation of the ooey gooey texture. Make Pecan Pie Bars by modifying this recipe by reducing the baking container to an 8×8 square pan and baking for 20 minutes.

Substitutions/Variations

  • Reduce the number of pecans by half a cup and replace them with half a cup of semi-sweet chocolate chips for a chocolate pecan pie. The nuts in this pie should be toasted before baking to bring forth even more depth of flavor. To make Bourbon Pecan Pie, use 1 Tablespoon of high-quality Bourbon for the vanilla extract.

Storage

Store this in an airtight container (or wrap the entire 9-inch pie dish in plastic wrap) at room temperature for up to 3 days once it has been totally cooled. Alternatively, you can freeze this homemade pecan pie by placing it in a freezer-safe container and storing it in the freezer for up to 3 months. Refrigeration is recommended for thawing. Thawing should be done gradually.

Top tip

Keep half of the nuts to the side, and once you have filled the pie crust with all of the filling, place the pecans in a nice arrangement to enhance the appearance of your traditional dessert! This pie is a beautiful Thanksgiving treat, as well as a wonderful Christmas dessert.

I’d love to know if you’ve tried thisOld Fashioned Pecan Pieor any other excellent dish on my blog; please share your experience in the comment area below; we appreciate hearing from our visitors! You may also find me onPINTEREST, FACEBOOK, and INSTAGRAM, where I post many more delicious recipes!

Ingredients

  • 13-12 cups chopped pecans, 4 tablespoons unsalted butter, 1 cup light brown sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 34 cup corn syrup, 1 teaspoon vanilla extract, 3 large eggs, 1 teaspoon vanilla extract, 1 tablespoon corn syrup, 3 large eggs, 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Set the crust in a 9-inch glass or ceramic pie dish and place it in the refrigerator while you finish the remainder of the recipe. Stirring constantly until the sugar is completely melted in a large saucepan of hot water
  2. Remove from heat and set aside. In a medium-sized mixing bowl, whisk together the eggs, cinnamon, and nutmeg
  3. Make sure to let the sugar mixture to cool a little before adding the egg mixture, carefully stirring to ensure that the egg does not solidify. Remove the pie dough from the refrigerator and sprinkle the chopped pecans over the bottom of the pie crust (the nuts will rise to the top of the pie crust during baking). Using the butter/egg mixture, fill the pie shell halfway. Preheat the oven to 350°F and bake for 50 minutes. If it appears that the edges of the crust are browning too quickly, cover with aluminum foil.

Notes

Although we prefer to use store-bought pie crust (pie dough), you are welcome to use your own pastry recipe in place of the store-bought pie crust (pie dough). It’s the perfect dessert for Thanksgiving dinner, and it ranks right up there with pumpkin pie and apple pie in terms of popularity. I discovered that using a glass or ceramic dish produced the greatest results. Crunchy pecans are the ideal choice for this traditional pecan pie. Make certain that yours is still fresh. I’ve heard that some have used pure maple syrup instead of light corn syrup, which is another option if you want.

Here’s a bit of trivia.

Nutrition Information

Yield8Serving Size1Amount Per ServingCalories538 Calories per serving 32 g of total fat 8 g of saturated fat Trans Fat0g is an abbreviation for Trans Fat0g. Unsaturated Fatty Acids22g Cholesterol85mg Sodium189mg Carbohydrates62g Fiber3g Sugar49g Protein6g

Reader Interactions

The season for pies is here. Of course, there was Thanksgiving, but the entire stretch of winter holidays is characterized by an increasing amount of pie. To be honest, I’m not bothered by it. Pie is one of my favorite foods, and I like eating and baking it, although it is a bit of a labor of love. Unless you shape and freeze your crust ahead of time, or create your dough ahead of time, baking a pie will take some time and effort on your part. But every time I go through the motions, I am reminded of why it is worthwhile.

  • When you make a pecan pie, the crust is crisp and buttery, and the filling is soft and silky.
  • Pie is delicious both warm and cold, but it is especially delicious cold.
  • The combination of ice cream and pie is one of the most delicious in the world of desserts.
  • Pie shakes (where a piece of pie is combined with ice cream to create a milkshake) have appeared on menus, however they lack the exquisite texture of the pie itself.
  • Along with the enjoyment of eating both simultaneously, you also save time by skipping some of the more difficult pie-baking steps, such as rolling out the crust and shaping it.
  • Now, if you want all of the enjoyment of pie ice cream without any of the hassle, you can get it at your local grocery store.
  • Repeat with another piece of leftover pie until the ice cream is completely frozen.

Instant pie ice cream is made in a matter of minutes.

I really enjoy a chocolate pecan pie ice cream because the gooey, sweet core of a pecan pie creates a wonderful ribbon-like swirl in the ice cream and the nuts give a pleasant crunch.

In the beginning, I prepare only half of a recipe of my favorite all-butter pie crust.

Then, I prick it with a fork and bake it at 350°F for about 20 minutes on a baking sheet lined with parchment paper until it is golden brown.

I like to use a straightforward eggless ice cream base for this recipe because it is a little less heavy than its yolk-laden sibling.

In order to make the pecan pie swirl, I just heat all of the ingredients for a pecan pie filling on the stovetop until they are warm.

Chop and chop your chocolate until finely chopped, then fold in your crumbled pie crust approximately 5 minutes before the ice cream is done.

And there you have it: pie and ice cream combined into a single delicious mouthful. This year, give those store-bought pints a run for their money by making your own. The ingredients for the ice cream are as follows:

2 cups heavy cream, very cold
1 cup whole milk, very cold
3 / 4 cup sugar
3 teaspoons vanilla extract
1 / 2 teaspoon kosher salt
2 cups heavy cream, very cold
1 cup whole milk, very cold
3 / 4 cup sugar
3 teaspoons vanilla extract
1 / 2 teaspoon kosher salt

In order to include the mix-ins

11 / 4 cups (150g) all-purpose flour
1 / 4 cup plus 2 tablespoons sugar
1 teaspoon salt, divided
1 / 2 cup (113g) unsalted butter, cold
3 tablespoons ice water
1 / 2 cup chopped pecans, toasted lightly
1 / 2 cup dark corn syrup
1 tablespoon brandy
2 eggs
1 / 4 cup (57g or 1/2 stick) unsalted butter
1 teaspoon vanilla extract
1 cup chopped dark chocolate
11 / 4 cups (150g) all-purpose flour
1 / 4 cup plus 2 tablespoons sugar
1 teaspoon salt, divided
1 / 2 cup (113g) unsalted butter, cold
3 tablespoons ice water
1 / 2 cup chopped pecans, toasted lightly
1 / 2 cup dark corn syrup
1 tablespoon brandy
2 eggs
1 / 4 cup (57g or 1/2 stick) unsalted butter
1 teaspoon vanilla extract
1 cup chopped dark chocolate

Tell us: What would be your ideal pie ice cream flavor combination?

Pecan Pie Ice Cream

Do you still have any pecan pie leftover after the holidays? Make this simple and delectable Pecan Pie Ice Cream with the leftover slices of pie you have left. Every Thanksgiving, we have a tendency to outdo ourselves in terms of food preparation and presentation. Everyone brings a dish or two, and then you have enough food to last for several days thereafter. Together with Pompeian Olive Oil, I’ve created this delicious and really simple Pecan Pie Ice Cream recipe for you to enjoy. It’s possible that you’ll purchase or cook the pie only for the purpose of enjoying this ice cream.

  • My children, like myself, are equally enthusiastic about it.
  • The other night, after I had finished preparing this Pecan Pie Ice Cream, I noticed my daughter sneaking a few scoops from the dish.
  • Fortunately for her, I still have a couple slices of pecan pie in the freezer that would benefit from a scoop of Pecan Pie Ice Cream on top.
  • For this ice cream, I combine two pieces of pecan pie with a tablespoon and a half of Pompeian Olive Oil and blend until smooth.
  • If you want your ice cream to have pieces of pecan pie in it, don’t combine it as much.
  • It has a mild acidity and a pleasant taste, which is ideal for ice cream applications.

ENJOY ~ Meagan

  1. You may be sitting on a piece of pecan pie leftover from the holidays. Make this simple and delectable Pecan Pie Ice Cream with the leftover slices of pie. Every Thanksgiving, we have a tendency to outdo ourselves in terms of food preparation and preparations. Everything is brought in as a dish or two, and there are enough leftovers to last for several days after. Pompeian Olive Oil and I have partnered to offer you this delicious and ridiculously simple Pecan Pie Ice Cream recipe. This ice cream is so good that you might even want to buy or cook a pie specifically for it. Ice cream is one of my favorite sweets, regardless of whether it’s 100 degrees outdoors or 30 degrees outside. My children, like me, are enthusiastic about it. The flavors are chosen by each individual and then we all have a scoop or two after dinner together as a family. It wasn’t until the next morning that I realized my daughter had stolen a few scoops from the dish of Pecan Pie Ice Cream that I caught her. She raved about this dish and expressed excitement about receiving more in the future. Thank goodness I still have a few slices of pecan pie remaining, each of which would benefit from a scoop of Pecan Pie Ice Cream on it for dessert. Please don’t forget to sprinkle a little caramel over the top of the cake before serving. The pecan pie pieces are combined with a tablespoon and a half of Pompeian Olive Oil when I’m preparing this ice cream recipe. In addition, the mixture was well-blended and could be easily folded into the ice cream without breaking apart. Do not over-blend if you want your ice cream to have pieces of pecan pie in it. The extra virgin olive oil I used for this recipe was Pompeian Smooth Extra Virgin Olive Oil. It has a moderate acidity and a pleasant flavor, which is ideal for ice cream like this one.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I receive money when people make purchases via my links. It should be noted that this is a sponsored article written on behalf of Pompeian Olive Oil. All of my thoughts are entirely my own, and I much appreciate your support for the products that I genuinely enjoy.

Signature desserts in every state

Halfpoint / Photo courtesy of Shutterstock

Signature desserts in every state

Is there anyone who doesn’t like a nice dessert to round up a delicious meal? A recent survey by Technomic found that 41% of customers claim they indulge in dessert at least once per week after a meal. And if you’re traveling across the nation, there’s no better way to learn about an area than by eating its traditional dishes, which include its famous sweets. The impact is undeniable, whether you’re munching on a tart key lime pie at a beach bar in Florida, fluffy chiffon cake at a wedding in California, or a light and fluffy cream puff at the Wisconsin State Fair.

  1. Knowing how important dessert can be in tying together taste and memory, Stacker produced a list of distinctive desserts from every state, scouring regional newspapers, blogs, and family recipe collections for inspiration.
  2. Other states, such as Illinois and Oregon, have famous sweets that have sprung up as a result of abundant agricultural produce, such as pumpkins in Illinois and marionberries in Oregon.
  3. The majority of these recipes were developed during difficult economic times when little was available in the pantry, but some took advantage of abundant fruit harvests.
  4. Get ready for the tastiest read of the week, whether you want to put on your apron and cook some of these trademark delicacies or you simply want to drool for a few minutes.

Do you think you know what the state’s signature dessert is? Continue reading to find out. You may also be interested in: Breweries to visit this summer in every state 1/50th of a percent Photograph courtesy of Laura Spiegler/Shutterstock

Alabama: The Lane Cake

With its toasted nuts, coconut flakes, dried peaches, and icing laced with peach schnapps, this super-moist cake shouts “Southern” to anybody who sees it. This cake, which was first prepared by Alabamian Emma Rylander Lane for a baking competition more than a century ago, has endured the test of time and continues to be enjoyed today. 2 out of 50

See also:  How To Make A Dessert Pie Basic

Alaska: Baked Alaska

Although baked Alaska did not originate in Alaska, it has established a permanent residence there. It was chef Charles Ranhofer who first invented the traditional Baked Alaska in 1867 at Delmonico’srestaurant in New York to commemorate the United States’ acquisition of Alaska from Russia. The original recipe calls for walnut cake, apricot jam, banana gelato, and toasted meringue, among other ingredients. 3 out of 50

Arizona: Sopaipillas

Fry bread, which is popular throughout the Southwest, was developed in collaboration with Native Americans. Sopaipillas, a dessert variation of the fry bread, are made by tossing the fry bread with cinnamon and sugar or sprinkling it with honey while it is still warm from the oven. 4 out of 50 Ekaterina Smirnova / Photo courtesy of Shutterstock

Arkansas: Possum pie

Possum pie is so named because it “plays possum” with its components, rather than because it contains a genuine possum in its center. It’s possible to locate a layer of chocolate, cherries, apple, or peaches beneath the whipped topping before reaching the cream cheese and crispy pecan cookie-crust tiers of this delectable dessert. 5 out of 50

California: Chiffon cake

The chiffon cake is a cross between a sponge cake and an oil cake that is fluffy, light, and most typically iced and stacked with whipped cream and strawberries, as shown below. A Los Angeles insurance salesman came up with the idea for the cake, which was given to Hollywood stars and guests at the famed Brown Derby restaurant in the city. You might also be interested in:What the typical American consumes in a year 6 out of 50

Colorado: Peach pie

In Colorado, peach season is synonymous with peach pie. The town of Palisade is known for growing some of the best peaches in the world, which locals enjoy eating whole or incorporating into a variety of peach-centric dishes, the most renowned of which being peach pie. 7 out of 50 Photograph by Bojan Pavlukovic / Shutterstock

Connecticut: Snickerdoodles

In addition to being the official state cookie of Connecticut, snickerdoodles are thought to have come to the United States with immigrants from England, Scotland, and Denmark. The term “snail dumpling” is supposed to have originated from the German phrase “schnecke knödel,” which translates as “snail dumpling.” Traditional drop cookies coated in sugar and cinnamon, snickerdoodles also include cream of tartar, which gives them a chewy texture that is distinct from other cookies. 8 out of 50

Delaware: Peach pie

Despite the fact that Delawareans adore strawberries, peach pie was officially selected as the state’s official dessert in 2009. Historically and agriculturally significant to the state of Georgia, peaches have been cultivated here since colonial times. 9 out of 50

Florida: Key lime pie

Key lime pie is a dessert that originated in the Florida Keys, and the recipe changes depending on who is cooking it.

Key lime juice, egg yolks, and sweetened condensed milk are some of the most fundamental and traditional ingredients for the filling. This mixture is put on top of a graham-cracker shell before being topped with meringue and torch-baked to finish the cake off. 10 out of 50

Georgia: Peach cobbler

Peaches are only in season for 16 weeks in Georgia, but they’ve left quite an effect on the people who live there. There are over 50 streets in Atlanta named after peaches, and peach cobbler has become a popular treat among the city’s residents. Peach cobbler, whether topped with crumble or baked in a combination of flour, butter, sugar, and milk, is a Georgia classic that is enjoyed all year. You might also be interested in: 10 / 50 The 100 finest winter warming beers to drink throughout the holiday season

Hawaii: Shave ice

For more than half a century, shave ice has been a mainstay of the Hawaiian culture. Ice is shaved into edible chunks and put into a paper cone, where it is covered with flavored syrups and an optional cream prepared from condensed milk, as well as a cherry on top. When Japanese immigrants laboring in the sugar and pineapple fields came to the Hawaiian Islands in the mid-1800s, they ate ice flakes to keep cool. This was the beginning of the modern day shave ice industry. 12 out of 50

Idaho: Huckleberry pie

Huckleberries, which were designated as the official fruit of Idaho in 2000, are a favorite pie component throughout the state. In 2018, there was discussion of designating huckleberry pie the official state dessert, but lawmakers finally opted not to enact the official dessert bill that was introduced. 13 out of 50

Illinois: Pumpkin pie

A favorite pie ingredient in Idaho, huckleberries were named the state’s official fruit in 2000 and are now known as the official state fruit. When it came to declaring huckleberry pie the official state dessert in 2018, there was some debate, but eventually lawmakers opted against passing the measure. 50th percentile: 13th percentile

Indiana: Sugar cream pie

Also known as “Hoosier Pie,” this simple-to-make pie was brought to Indiana by the Amish during the nineteenth century. It’s meant to make use of whatever you have on hand in the kitchen, which is especially useful when your fresh food is running low. An egg custard foundation is layered on top of a typical butter pie crust that has been sprinkled with nutmeg. 15 / 5016 / 50 / 15 / 50 / 15 / 50 / 15 / 50 / 15 / 50 / 15 / 50 / 15 / 50

Kansas: Peppernuts

Peppernuts, also known as German Pfeffernusse cookies, are a popular Christmas treat in Kansas, especially during the holidays. It was the Mennonite community that brought these cookies to the state. They’re nut-size, crispy cookies that are seasoned with spices such as anise, cinnamon, sugar, white pepper, and clove. 17 out of 50 Photograph by Brent Hofacker / Shutterstock

Kentucky: Chocolate bourbon walnut pie

A classic pie for Kentucky Derby day or any other celebration, this chocolate pie is a must-have. Whiskey walnut pie is identical to pecan pie, except that the pecans are replaced with walnuts, and the bourbon and chocolate are added. Because of its widespread popularity on Derby Day, the pie is sometimes referred to as “Derby Pie,” a moniker that was patented by the pie’s original originator, George Kern. 18 out of 50

Louisiana: Bananas Foster

Bananas Foster, which had its start in the 1950s at Brennan’s Restaurant in New Orleans’ French Quarter, is a visual and gustatory treat.

Before serving this dessert, which is made out of bananas, brown sugar, rum, and banana liquor, servers set the dessert on fire in front of the visitors. 19 out of 50

Maine: Blueberry pie

Maine produces almost all of the low-bush blueberries consumed in the United States, with harvesting taking place from July through September each year. Taking advantage of the plentiful supply of blueberries available in the state, the Maine State Legislature designated blueberry pie as the official state dessert in 2011. 20 out of 50 Dennis Wildberger / Photo courtesy of Shutterstock

Maryland: Smith Island cake

It was at the grand opening of Boston’s Parker House (now the Omni Parker House) in 1865 when the Boston cream pie, which is actually cake, was first served to guests. Since then, it has grown in popularity as a tourist destination and the state’s official dessert. In its original form, the Boston cream pie was a two-layer cake filled with pastry cream and iced in chocolate. It was then covered on all four sides with toasted almond slivers, earning it the moniker “chocolate cream pie.” 22 out of 50

Michigan: Sanders Bumpy Cake

Sanders Bumpy Cake is considered to be the unofficial dessert of metropolitan Detroit, and thousands of Michiganders have grown up eating it. Sanders’ first shop opened its doors in 1875, and the company presently has 57 sites that produce cakes and chocolates. The Bumpy Cake is distinguished by its decadently moist chocolate cake, which is covered with thick, silky chocolate fudge and contains rows (or “bumps”) of exquisitely sweet vanilla buttercream hidden between layers of chocolate fudge.

Minnesota: Bundt cake

The fact that bundt cake pans have been made in Minnesota for over 75 years provides a unique opportunity for thousands of Minnesota households to possess a bundt pan and, presumably, bake bundt cakes. Bundt pans are available in a variety of shapes and sizes, and the number of bundt cake recipes is virtually limitless. 24 out of 50

Mississippi: Mississippi mud pie

Mississippi mud pie has become synonymous with the state of Mississippi as a result of its moniker. Despite the fact that no one knows what caused the pie to be created, variants on its recipe include a cookie crust that is then covered with ice cream, marshmallows (occasionally), whipped cream, pudding, cake, and sometimes liquor. 25 / 5026 / 50 25 / 5026 / 50

Montana: Huckleberry ice cream

Huckleberries are as popular in Montana as peaches are in Georgia, according to locals. As a result, when huckleberry season comes around, people look for ice cream businesses that sell huckleberry ice cream. Some are creamier, some are sweeter, but they are all jam-packed with Montana huckleberries, which are world-renowned for their tartness. 27 out of 50

Nebraska: Tin roof sundae

The legendary tin roof sundae, which was called after the tin ceiling of the soda store, is topped with warm marshmallow cream and skin-on Spanish peanuts. The original recipe, which was created in the 1930s within The Potter Drug Co. in Potter, Nebraska, is still accessible today. 28 out of 50

Nevada: Basque cake

One of the numerous Basque restaurants that can be found all across Nevada is Basque cake, which is a favorite treat.

During the Gold Rush, Basque people arrived in Nevada, bringing with them culinary delights such as their cake, among other things. Short-dough pastry is used in the production of Basque cake recipes, which are filled with a pastry cream before baking. 29 out of 50

New Hampshire: Apple cider doughnuts

Doughnuts that are still warm Crisp fall and winter days in New Hampshire are enhanced by the scent of apple, cinnamon, and nutmeg. This is especially true around the holidays. Incorporating fresh apple cider from local orchards enhances the flavor and acidity of these delicious delights, which can be found at bakeries and farmers markets around the state. 30 out of 50

New Jersey: Blueberry pie

The biscochito, a shortbread cookie with tastes of anise, cinnamon, and sugar, is designated as the official state cookie of the state of New Mexico. They’re particularly popular during the winter holidays and during many types of gatherings. 32 out of 50

New York: Cheesecake

Arnold Reuben is credited with introducing New York-style cheesecake to the world in the early 1900s (he’s also the man responsible for popularizing the Reuben sandwich across the world). The traditional method of making cheesecake was to use cottage cheese until Reuben came along and experimented with using cream cheese instead. 33 out of 50 Iva Vagnerova / Photo courtesy of Shutterstock

North Carolina: Moravian cookies

Razor-thin Moravian cookies are now being considered as a candidate to become the official state cookie of North Carolina. Moravian cookies, which are flavored with ginger, mace, nutmeg, and cloves, are a typical delicacy in North Carolina. Because they’re so thin, they’re difficult to create, but they’re also delicious. As of May 2019, the measure to officially recognize the cookie had passed the House by a vote of 115-0.34 / 50JLMcAnally / Shutterstock

North Dakota: Krumkake

This classic Norwegian biscuit is both simple and delicate in its presentation. The dough for a krumkake is wafer-thin and is rolled up like an ice cream cone, making it a favorite dessert at North Dakota holiday celebrations and celebrations. The ingredients in this recipe are limited to flour, sugar, eggs, butter, and cream. 35 out of 50 courtesy of Kevin B. Photography and Shutterstock

Ohio: Buckeyes

“Everyone’s favorite Ohio treat,” buckeyes are peanut butter fudge that’s been dipped in just enough chocolate to enable a “eye” of peanut butter to peek through. Buckeyes are named after the nut that grows on a buckeye tree and are sometimes referred to as “everyone’s favorite Ohio delight.” There’s even a 31-stopOhio Buckeye Candy Trail that directs visitors to the locations of candy shops that provide the state’s signature treat. You might also be interested in:The best beers from every state 36 out of 50

Oklahoma: Pecan pie

Oklahoma is home to an official state mealon record, which was established in 1988 by the 41st Legislative Assembly. One of the classic Southern desserts is a slice of pecan pie served with this dinner. Classic pecan pies, as well as variations on the classic, such as pumpkin pecan or apple praline, are available in restaurants and bakeries throughout the state. ZIGZAG MOUNTAIN ART / Shutterstock 37 / 50

Oregon: Marionberry pie

It was at Oregon State University in 1945 when two separate species of blackberries were combined and given the name Themarionberry, after the county in where it was discovered.

Throughout modern times, the fruit is gathered in the summer and may be found in anything from desserts to frozen yogurt. 38 out of 50 Photograph by George Sheldon / Shutterstock

Pennsylvania: Shoofly pie

The Pennsylvania Dutch shoofly pie, which has a sweetness ratio comparable to pecan pie, is made using molasses, light brown sugar, flour, egg, and shortening, among other ingredients. Shoofly pie is described by locals as “richly flavorful,” “sticky sweet,” and “decadent,” among other adjectives. forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-nine percent forty-n

South Carolina: Buttermilk pie

German word Kuchen, which translates as “cake,” is the official state dessert of South Dakota. There are various other desserts and pastries that may be described as “kuchen,” including a pie-like pastry with a cakey shell and a custard inside, a nut roll, a coffee cake, and a cheesecake. 42 out of 50

See also:  Jello No Bake Cherry Cheesecake Dessert Mix What Size Pie Pan

Tennessee: Banana pudding

The National Banana Pudding Festival is held in Tennessee every year, and it includes tastings, eating contests, and plenty of banana pudding to go around. Banana pudding is a popular dessert in many parts of the South, and it contains vanilla pudding and bananas, which are then layered with vanilla wafer cookies and topped with whipped cream. 43 out of 50

Texas: Pecan pie

Pecan pie was designated as the official state pie of Texas in 2013. To make a typical Texas pecan pie, combine ample amounts of light brown sugar, corn syrup, pecans, butter, eggs, salt, and vanilla extract in a large mixing bowl before pouring the mixture into a pie shell. 44 out of 50

Utah: Jell-O

More Utah has the highest per capita consumption of Jell-O of any other state. Several factors have been linked to the habit, including the number of Mormons who love the affordable and simple-to-make gelatin snack that has been developed. In addition to being a quick and easy delicacy to bring to church events, Jell-O has been praised for its use as a vehicle for college parties. Shots of Jell-O. 45 out of 50

Vermont: Apple pie

In 1999, apple pie was designated as the official state pie of Vermont. It was revised after it was passed into law to include recommendations on how to eat apple pie, such as with a glass of cold milk, a piece of cheddar cheese, or a scoop of vanilla ice cream. You might also be interested in: Every state has a doughnut store that is the best. 46 out of 50 Photograph by Maryna Kovalchuk/Shutterstock

Virginia: Virginia peanut pie

Virginia peanut pie is a creative twist on the classic pecan pie that substitutes Virginia peanuts for the pecans. The pie is on its way to Wakefield’s Virginia Diner, which has been serving the pie whole and in slices for more than three decades. 47 out of 50

Washington: Nanaimo bars

Apparently, Nanaimo bars have been a favorite of Seattleites since at least the 1980s, according to this recipe from the Seattle Times, which was published in 1988.

They originated in Nanaimo, British Columbia, before crossing the Canadian border into Washington. The bottom layer is made up of graham crackers, coconut, and almonds; the middle layer is made up of whipped cream and pudding mix; and the top layer is made up of chocolate. 48 out of 50

West Virginia: Hot dog pastry

West Virginia has been debating what its signature dessert should be for quite some time: Is it shoofly pie, molasses cookies, no-bake cookies, or something else entirely? The hot dog pastry, which is a doughnut that has been split down the center and filled with cream, is a treat that can be found all across the state. Depending on where you go, certain bakeries and doughnut shops may refer to it as a hot dog, while others may refer to it as an amad dog. Whatever you want to call it, it’s becoming increasingly popular in West Virginia.

Wisconsin: State Fair’s cream puffs

Cream puffs have been a staple of the Wisconsin State Fair since its inception in 1924, with over 400,000 sold each year at the event. This year, because the State Fair has been postponed due to COVID-19, the cream puffs will be served curbside so that cream puff enthusiasts will not be left out in the cold. All rights reserved. 50/50 Stacker 2022. All rights reserved.

Desserts Menu

$16.95 for the whole package Slices are $4.50 each.

Texas Pecan

$16.95 for the entire package $4.50 for a slice

Pumpkin

$16.95 for the whole thing $4.50 for a slice of pizza

Lemon

Whole– $16.95 $4.50 per slice

Bayou Goo

$16.95 for the whole package Slices are $4.50 each.

Wild Blueberry

$16.95 for the entire package $4.50 for a slice

Apple

The following sugar-free pies are offered throughout Thanksgiving and Christmas holidays:

Cookies

Each item costs $.95; a dozen costs $9.50.

Fudge Brownies

Each one costs $1.95. a dozen for $19.95

Cream Puffs

Each one costs $4.50.

Homemade Muffins

Each one costs $1.95. a dozen for $19.95

Mini Pies

Each one costs $4.95. Three of them cost $13.95 each. Six (6) – $26.95 $23.95 for the whole package Slices are available at $4.95 each.

Banana Pudding
  • Icing on the cake is a scoop of ice cream in your choice of chocolate, vanilla, strawberry or orange. Sherbet1.95
  • WHIPPED CREAM ON TOP OF A PIE SHACKChoose your favorite slice of pie and have it expertly blended into a milk shake. 7.95
  • CAKE SHACK IS A BUSINESS Your favorite slice of cake or cheesecake is expertly mixed into a milkshake and topped with whipped cream to create the ultimate dessert treat. 8.95
  • MILK SHAKE Chocolate, vanilla, or strawberry flavors are available. Served with whipped cream on top 3.95
  • SUNDAE WITH BROWNIE CUPCAKE Homemade pecan fudge brownie topped with ice cream, rich chocolate syrup, whipped cream, and chopped pecans is a decadent dessert. 6.95
  • SUNDAE WITH CREAM Homemade pecan fudge brownie topped with ice cream, rich chocolate sauce, whipped cream, and chopped pecans is a delicious dessert. 6.95
  • SPLIT THE BANANA A whole banana split in half with a scoop of vanilla, chocolate, and strawberry ice cream sandwiched in between and topped with whipped cream and walnuts is a dessert that is both healthy and delicious. 7.95
  • COKE FLOAT is a slang term for Cocaine Float. The following items are available for purchase: a cool 32oz. glass of Coke with a scoop of vanilla ice cream3.95

$23.95 for the whole package Slices are available at $4.95 each.

Turtle Cheesecake

$23.95 for the entire package. $4.95 per slice

N.Y. Strawberry Cheesecake

“In the morning, at noon, and at night”. “I’m always careful to do things correctly.”

Chocolate Pecan Pie

A slice of this Chocolate Pecan Pieis the perfect festive addition to any Southern get-together or get-together! A thick, gooey chocolate chip cookie meets a warm buttery pie for a delightful and rich dessert dish that is quick and easy to make. It goes without saying that the combination of rich chocolate, butter, and nuts in the filling of this Chocolate Pecan Pie recipe creates a delectable flavor. The texture, on the other hand, is something I really enjoy. On the interior, it has the texture and flavor of a pecan pie (buttery and gooey), crossed with a soft-baked chocolate chip cookie.

In all seriousness, if we had to pick just one pie to eat for the rest of our lives, this would be it!

In contrast, if you’re presenting the old-fashioned recipe to a younger audience, you may easily substitute vanilla essence for the alcoholic ingredient.

What is a Chocolate Pecan Pie?

In this dish, the chocolate and pecan tart with a pastry crust is based on the original “Derby Pie” recipe, which was developed at the Melrose Inn in Kentucky and is now available online.

Kerns Derby Pie was established by George Kern in 1950 and is still in use today (source). I’ve displayed walnuts in this specific variation, but the recipe is as delicious with either walnuts or pecans, so use any nuts you choose!

How to make Chocolate Pecan Pie:

To begin, you’ll need a frozen 9-inch deep dish pie dough that has been thawed before you can begin. Fill the pie pan halfway with the thawed crust. Remove the crust from the foil plate that it comes in; just place the entire foil plate onto a larger, more sturdy dish instead. This will prevent the thin foil plate from bending and folding as a result of the heavy filling. Next, create the filling by combining the ingredients. In a large mixing basin, cream together the room-temperature butter, flour, and sugar with an electric mixer until smooth.

In a separate bowl, whisk together the eggs and the filling until well blended.

Fill the pie crust with the filling and bake for 30 minutes.

How long to bake a Chocolate Pecan Pie:

Bake the pie for approximately 90 minutes at 275 degrees Fahrenheit (or more, as necessary).

How to tell when Pecan Pie is done:

Gently grasp your pie by one edge and gently shake it to determine whether or not it is completed cooking. A wavy movement of the filling from the center to the perimeter indicates that your pie hasn’t set just yet. When the middle of the pie puffs up a little bit, but still gives you a little jiggle- and the sides are stable and set-the pie is done. When the edges of your pie are somewhat puffy towards the crust, you will know that it is finished baking. At this time, you should remove the pie from the oven and place it on a wire rack to cool completely.

Make sure your pie has finished setting and has cooled completely for at least two hours before cutting it and serving it!

How to serve Chocolate Pecan Pie:

I definitely recommend a scoop of vanilla ice cream or at the very least a dab of whipped cream on top of this pie, even though it is great on its own.

How to store Pecan Pie:

The pie should be covered loosely with aluminum foil or plastic wrap before storing in the refrigerator.

How long does Pecan Pie last?

A well-protected pie can keep for three to four days in the refrigerator if stored correctly.

Can you freeze Chocolate Pecan Pie?

Yes! The cooked pie should be wrapped securely in aluminum foil or plastic freezer wrap before putting it in a heavy-duty freezer bag to freeze.

Cook’s Tips and Recipe Variations:

  • Walnuts can be used in place of pecans (as shown here). Neither nut is superior to the other
  • You can simply prepare a Chocolate Pecan Pie recipe without using any bourbon. Simply substitute an equivalent quantity of vanilla extract for the bourbon in the recipe. My children prefer the alcohol-free version, so that’s what I serve most of the time. Due to the fact that you want to ensure that your pie has plenty of time to chill before cutting it, I recommend that you prepare it a day ahead of time. Alternatively, you may use whatever flavor of chocolate chips that you prefer: semi-sweet or milk chocolate would also work great.

More pie recipes that you might enjoy:

  • Mom’s Easy Apple Pie, Chocolate Pudding Pie, and Easy Pecan Pie Bars are some of our favorite desserts.

Chocolate Pecan Pie

A slice of this Chocolate Pecan Pie is the ideal festive touch to any Southern get-together or get-together! A thick, gooey chocolate chip cookie meets a warm buttery pie for a delightful and rich dessert dish that is quick and easy to make. CourseDessertCuisineSouthernKeyword Derby Pie, Chocolate Pecan Pie, Derby Pie Recipe, and Easy Pie Recipe Preparation time: 10 minutes Cooking Time: 1 hour and 30 minutes 2 hours of cooling time Time allotted: 1 hour 40 minutes 8 slices per serving; 816 kcal per serving

  • 1 frozen deep-dish pie crust, thawed
  • 12 tablespoons salted butter, at room temperature
  • 1 frozen deep-dish pie crust, thawed
  • 1 1/3 cups flour
  • 1 1 2 cups sugar
  • 3 big eggs, beaten
  • 1 3 4 cups chopped pecans or walnuts
  • 1 1 2 teaspoons bourbon or vanilla extract
  • 1 1 2 cups chocolate chips
  • 1 1 2 teaspoons bourbon or vanilla extract optional: whipped cream or vanilla ice cream to serve as a finishing touch.
  • Preheat the oven to 275 degrees Fahrenheit. Using a deep pie pan, place the pie dough
  • In a large mixing basin, whisk together the room-temperature butter, flour, and sugar. Using an electric mixer, blend the ingredients until they are fully combined. In a separate dish, whisk together the eggs. Combine the nuts, bourbon (or vanilla), and chocolate chips in a large mixing bowl. In a pie shell, pour the pie filling (being sure to leave a little space at the top of the crust so that the pie filling does not overflow when baking). You can leave some of the filling out if your filling is too large to fit in your pie crust. Although I have not personally experienced this problem, I am aware that a number of readers have
  • Bake for 90 minutes at 350°F (or longer, as necessary). See the notes below for information on how to determine when your pie is done. Allow the mixture to cool fully before slicing

Oven should be preheated at 275 degrees Fahrenheit. Fill a deep pie pan with the pie crust; bake for 30 minutes at 350 degrees. In a large mixing basin, combine the room-temperature butter, flour, and sugar. In a large mixing bowl, combine all of the ingredients until thoroughly combined. In a separate bowl, whisk together the eggs; Combine the nuts, bourbon (or vanilla), and chocolate chips in a large mixing bowl until well combined. In a pie shell, pour the pie filling (being sure to leave a little space at the top of the crust so that the pie filling doesn’t overflow as it bakes).

However, I am aware of a handful of people who have expressed concern about this issue.

Keep reading for information on how to tell when your pie is finished. Ensure that the mixture has cooled fully before cutting

  • This dish is based on a recipe for “Derby Pie,” which frequently asks for walnuts instead of pecans in the filling. You may use either walnuts or pecans in this recipe—just choose your preference. You can also prepare this Chocolate Pecan Pie without the use of bourbon. Simply substitute an equivalent quantity of vanilla extract for the bourbon in the recipe. My children prefer the alcohol-free version, so that’s what I serve most of the time. Due to the fact that you want to ensure that your pie has plenty of time to chill before cutting it, I recommend that you prepare it a day ahead of time. You may use whatever sort of chocolate chips that you choose, such as: Both semi-sweet and milk chocolate will work nicely in this recipe

One serving contains 816 calories, 81 grams of carbohydrates, 9 grams of protein, 51 grams of fat, 20 grams of saturated fat, 112 milligrams of cholesterol, 299 milligrams of sodium, 172 milligrams of potassium, 3 grams of fiber, and 59 grams of sugar. Vitamin A is 695 international units, Vitamin C is 0.5 milligrams, calcium is 84 milligrams, and iron is 2.3 milligrams. This recipe was first published in April of 2015 and has since been updated. It was last updated in June of this year.

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