Share This Article
This is a pie recipe that I’ve been making all summer long, but I was never confident that it would stand up to the test of time. Today, the pasty crust and the sweet pecan filling do just that.
The only real ingredient is pecans, which have been sliced and milled into small cubes. They are then dipped in chocolate. From there, they are topped with more chocolate, and dipped again. This is a very tasty and satisfying recipe for a pie.
The only part of this recipe that is new is the addition of pecans. I used to peel mine first, but am now doing the pecan-dipping part myself.
I use pecans in a couple different ways. One, they add a nice crunchy texture to the filling, and two, they add a nice flavor of sweetness and nuttiness. The pecan filling is just fine alone.
I love the idea of adding pecans to cubes. It’s not only nice to have that added crunch, but it’s also a great way to add flavor. To get the pecans to cook faster, I put them in the oven on the lowest temperature possible.
I just tried this method with some of my favorites to see if it worked. After I had them in the oven, I sliced and cut into the cubes. The results were amazing! I used white pecan cubes and used the microwave to cook. I also used whole pecan pieces and they were cooked in the oven as well. I would recommend using whole pecan pieces. They are a little more time-consuming but really well worth it.
The problem with cooking whole pecan pieces is that they do not keep their moisture and can be quite a lot of work to remove them. I have found that you can use half and you get similar results to cooking them in the oven.
I think this is actually a very important decision to make. A large amount of research has shown that many people who use microwave cooking methods for their cakes and cookies end up with dry, flat cakes or cookies in the end. As you are trying to get the pecans to form little cubes the microwave can be a good way to cook them and get the moisture out.
I think that using heat to cook food can also be a good thing. We’ve all heard the horror stories about people who end up with raw, chewy-looking pecan pogs that don’t have enough moisture to hold their shape. I guess that is why they call it pecan pie.
Its a good thing that microwave ovens have a lot of power, because they are still a very good way to bake cookies. But they also give you a chance to dry the pecans up and get them to curl.