This is a sponsored post written by me on behalf of PAM Cooking Spray.
I’ve always found it interesting that depending on where you are in the country, you’ll find different favorite foods. Especially around the holidays, traditional dishes and desserts begin being baked and served
Growing up in Maine, Thanksgiving and Christmas dinners both came with a crazy amount of desserts, especially considering the number of people that were there to consume them. We had cheesecake, fudge, brownies, and more pies than we knew what to do with: pumpkin, chocolate, butterscotch, apple, pecan, even mince meat. There was no shortage of tasty treats.
When I moved to Kentucky I found that some of those favorites were favorites here, as well. But I also found a new addition to the pie line up that I had never even heard of: a pie to celebrate the Kentucky Derby race (a.k.a. The Pie Which Must Not Be Named, as I received a request to remove the “official” name of this pie from my post). It’s kind of like a pecan pie with chocolate chips, with a bit of a gooey filling.
I, of course, wanted to try my hand at a local favorite. I was a little hesitant, though, as I don’t have a lot of pie-making experience. Pies seemed a little tricky to me, as was evidenced by the fact that many pies I have been served were broken or missing portions of the bottom crust, still stuck to the pie plate.
I decided to be brave, though, and reached for a go-to resource in my kitchen: Pam Cooking Spray. Pam keeps my potatoes from sticking to the baking sheet, my mac & cheese from baking onto my casserole dishes, and my brownies from sticking to their pan. I felt pretty confident that it could help keep my pie – even a gooey pie like this pie – from adhering to my pie plate.
Using a festive red pie plate, I gave it a good spray with the Original PAM cooking spray. Now that the Original, Butter, and Baking PAM sprays leave up to 99 percent less residue I don’t worry about over-spraying. And it adds zero calories per serving, so I don’t have to worry about extra calories, either! After spraying I unrolled my pie crust (saved myself some time and used a refrigerated crust) and baked it for about 10 minutes at 450.
While the crust was baking, I mixed up my filling ingredients. The recipe is actually fairly simple: butter, flour, eggs, sugar, salt, vanilla, chopped pecans and chocolate chips. When the crust came out of the oven (it shrank a bit but doesn’t affect the outcome) I let it cool then spread the filling evenly inside. It kind of looked like a big chocolate chip cookie.
Chocolate Pecan Recipe
- 1 9" pie crust (refrigerated or scratch)
- ½ C butter, room temperature
- 1 C sugar
- 2 eggs, room temperature
- ½ C flour
- 2 T vanilla extract
- pinch of salt
- 1 C chopped pecans
- 1 C chocolate chips
- Spray pie plate with cooking spray.
- Unroll pie crust and place in pie plate. Prick the bottom multiple times with a fork to prevent bubbling.
- Bake pie crust at 450 for 10 minutes.
- Let cool.
- Meanwhile, in the bowl of a stand mixer (or with a hand mixer), cream together butter and sugar.
- Add in flour, vanilla, and salt; mix well.
- Add in eggs; mix on low until fully incorporated.
- Fold in pecans and chocolate chips.
- Preheat oven to 350.
- Pour filling into prepared pie crust. Bake 30-35 minutes, until the middle has set.
I didn’t really have anything to compare it with, but hubby said it tasted just the way this particular pie should taste. Guess I will be serving one up for dessert on Christmas Day!
I’d like for you to bake up something special, too! So I’m giving away a PAM Cooking Spray prize pack that includes a Le Creuset Pie Dish and PAM Cooking Spray (ERV $50). Giveaway closed – congrats Tara H!
What is your favorite pie?
This is a sponsored post written by me on behalf of PAM Cooking Spray. For more information, visit http://www.pamcookingspray.com.