Wednesday, November 4, 2009

Chocolate and Pecan Dixie Pie

A classic southern pie, made with chocolate and pecans and affectionately known in the south as Dixie Pie is sure to please!

Dixie Pie

This is another one of those classic southern pies that's been around forever - and one that everybody has a slightly different version of; some use corn syrup making it similar to pecan pie, some use more eggs and make it more of a custard pie. Some use coconut, or raisins, or walnuts, or some combination of any or all of the above! And some, well, they add a nip of bourbon too.

In fact, if you use change the sugar to 1/2 granulated sugar with 1/2 brown sugar, add a nice hefty splash of Kentucky bourbon to the filling, and fold in the pecans/walnuts and chocolate chips with the pie filling and pour everything mixed up into the pie shell, you might have something fairly close to a copycat Kentucky Derby Race Day pie.

I like this version because to me this is simple and classic and I prefer both of those. A thin layer of chocolate on the bottom, topped with a filling that is reminiscent somewhat of a blondie and then a top layer of crunchy, toasty pecans. Helloooo darlin'.

And so easy! You don't even need to break out the mixer for this one - everything can be stirred right up in one bowl and and then poured over a pie crust topped with chocolate chips. And you can simplify it further by using a premade pie crust. I highly recommend Pillsbury.

Serve plain, with a dollop of whipped cream, or even better, warm a slice slightly in the microwave and then top it with a scoop of vanilla ice cream.

Looking for a more traditional, classic southern pecan pie without the chocolate?  Click right here!

Recipe: Dixie Pie

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour | Yield: About 8 servings

  • 1 unbaked pie shell
  • 6 ounces of semisweet chocolate chips
  • 4 tablespoons of unsalted butter, melted
  • 1 cup of sugar
  • 1/2 cup of flour
  • 2 eggs
  • 1 teaspoon of pure vanilla extract
  • 1 cup of chopped pecans
  • Whipped cream to garnish, optional

Preheat oven to 350 degrees. Sprinkle the chocolate chips all over the bottom of the uncooked pie shell and set aside.

In a separate bowl, combine the butter, sugar, and flour, until well blended; add the eggs, one at a time and blend in well. Add the vanilla and pecans, mix and pour evenly into pie shell on top of the chocolate chips.

Bake at 350 degrees for 20 minutes, remove and place strips of aluminum foil around the crust edges to prevent overbrowning and continue baking for 30 to 40 additional minutes, or until set. Let cool completely. Serve plain, with a dollop of whipped cream, or even better, top with a scoop of vanilla ice cream.

Variation: Use pecans, or switch the pecans for walnuts, use 1/2 cup of granulated sugar with 1/2 cup of brown sugar, add a splash of Kentucky bourbon to the filling if you like and fold in the pecans/walnuts and chocolate chips, pour mixture into the pie shell, and you'll have something close to a copycat Kentucky Derby Race Day pie.


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©Deep South Dish
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Posted by on November 4, 2009
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