Digital Access

Digital Access
Access daily-chronicle.com from all your digital devices and receive breaking news and updates from around the area.

Home Delivery

Home Delivery
Local news, prep sports, Chicago sports, local and regional entertainment, business, home and lifestyle, food, classified and more!

Text Alerts

Text Alerts
Choose your news! Select the text alerts you want to receive: breaking news, prep sports scores, school closings, weather, and more.

Email Newsletters

Email Newsletters
We'll deliver news & updates to your inbox. Sign up for free e-newsletters today.
The Holiday Gift Auction is Live! Click here and bid now on great local gifts!
Food

Classic and modern takes on pecan pie

Honey pecan pie
Honey pecan pie

If your Thanksgiving spread has just one pie – even if that one pie is of the classic pumpkin variety – you just aren’t doing it right.

A proper Thanksgiving requires multiple pies from across the pie spectrum. Pumpkin, of course, but also fruit. And not just one fruit. Ideally, you will have apple and perhaps a berry crumb. And let’s not forget the sweet and sticky pecan pie. We actually don’t care whether you pronounce it PEE-can or puh-CAHN, as long as you have it.

And to help you reach your Thanksgiving pie quota, we’ve given you a delicious basic honey-bourbon pecan pie, as well as a malted mocha variation. Just to play your pie game safe, we suggest making both.

Honey Pecan Pie And Its
Malted Mocha Cousin

Start to finish: 1 hour

Servings: 8

1 1/2 cups lightly chopped pecans

1 cup honey

1 cup packed brown sugar

1/4 teaspoon salt

2 teaspoons vanilla extract

4 eggs

4 tablespoons unsalted butter, melted

2 tablespoons Southern Comfort or bourbon OR the malted mocha variation (see below)

1 prepared deep-dish pie crust (store bought or homemade)

For the malted mocha variation:

1/2 cup Ovaltine

2 tablespoons instant coffee

2 tablespoons coffee liqueur

3/4 cup (4 ounces) chopped bittersweet chocolate

Heat the oven to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake for 10 minutes, or until fragrant and lightly toasted. Set aside to cool.

In a medium bowl, whisk together the honey, brown sugar, salt, vanilla and eggs. Whisk in the melted butter, then either the liquor or the malted mocha variation (see below). Place the pie crust on a rimmed baking sheet. Spread the pecans in an even layer in the crust, then pour the honey mixture over them. Bake for 50 minutes, or until it no longer jiggles at the center.

For the malted mocha variation, stir together the Ovaltine, instant coffee and the coffee liqueur. Use this mixture in place of the Southern Comfort. Add the bittersweet chocolate to the crust at the same time as the pecans before pouring in the honey mixture.

Nutrition information per serving for the honey pecan pie variation: 610 calories; 280 calories from fat (46 percent of total calories); 31 g fat (9 g saturated; 0 g trans fats); 110 mg cholesterol; 79 g carbohydrate; 2 g fiber; 64 g sugar; 6 g protein; 210 mg sodium.

Nutrition information per serving for the malted mocha variation: 740 calories; 330 calories from fat (45 percent of total calories); 37 g fat (12 g saturated; 0 g trans fats); 110 mg cholesterol; 99 g carbohydrate; 4 g fiber; 79 g sugar; 9 g protein; 240 mg sodium.

Loading more