Comments on: staycation

By: Sharyn Dimmick

Sharyn Dimmick — Thu, 13 Oct 2011 15:55:42 +0000

I came over here to look at a recipe for a gigantic Canary melon, but chocolate pecan pie is so much better. I’ve made chocolate pecan pie before, but never with espresso — now it’s only a matter of time! I have a tip for you though: to make non-gluey, non-cloying pecan pie (with or without chocolate and espresso), skip the corn syrup and use maple syrup instead. You have to adjust the sugar, but the improved texture and flavor is so worth it. Also, a tip from Alice Medrich: heat your filling — it gives you a crisper crust. O.K. now I’m backtracking to check out the lime cheesecake…

By: Bourbon Praline Pecans (Where Women Cook Giveaway) | Andrea Meyers

Bourbon Praline Pecans (Where Women Cook Giveaway) | Andrea Meyers — Mon, 07 Mar 2011 15:59:24 +0000

[...] Use Real Butter – Chocolate Espresso Pecan Pie [...]

By: So Very Domestic

So Very Domestic — Mon, 24 Aug 2009 13:59:27 +0000

[...] pecan pie. I love chocolate and I adore espresso, so its a win! The recipe is posted here at Use Real Butter, modified from Fine Cooking, and I modified it just a little as well. I made my usual crust and I [...]

By: jenyu

jenyu — Thu, 18 Jun 2009 18:08:30 +0000

Melissa – oh boy! Lucky STEVE :) Hope he likes it (I’m sure you will own this one with no problem, hon).

By: Melissa

Melissa — Wed, 17 Jun 2009 20:25:30 +0000

I actually saved this just now… I think I’m going to make Steve a fattening southern meal for his birthday in August and this will be on the list. :D It will be quite the baking challenge for me too. :D