Saturday, November 7, 2009

Which is Which?

I thought I could keep these two pies straight, but I didn't do this soon enough and now I don't know which is which! Both of them were very good, and really similar to one I tried myself a few weeks ago. They're both basically chocolate-pecan pies, although one is made with evaporated milk and the other with corn syrup. If anyone wants to identify which picture goes with which recipe, I'd appreciate the help!

Derby Pie
from Janette
1 unbaked pie shell
6 ounces chocolate chips
3/4 cup evaporated milk
2 tablespoons butter or margarine
2 eggs, slightly beaten
1 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla
Sprinkle chocolate chips in bottom of pie shell and set aside. Heat milk and butter over low heat. Combine eggs, sugar, flour and salt and slowly stir into hot milk mixture. Cool. Stir in nuts and vanilla. Pour into pie shell. Bake at 375° for 40-45 minutes, or until firm.
Rich Chocolate Pecan Pie
from Lissette, via Emeril Lagasse

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9" pie shell
4 eggs, beaten
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla extract
pinch of salt
Preheat the oven to 375° F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. pour the filling over the pecans. Bake until the filling sets, 50-60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce (recipe below) and sprinkle with confectioner's sugar.
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2-4 tablespoons whole milk
Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. let boil without stirring until the mixture becomes a deep amber color, 2-3 minutes, watching closely so it doesn't burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from heat. Add 2 tablespoons of milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

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