Susan enjoys sharing her "optional" recipes because you can tweak them in many delicious ways to match your taste. Enjoy!
I must admit that pecan pies used to intimidate me. How could something so delicious be so easy? Finally, I decided I loved them too much not to try making my own. Of course, my mother would do everything from scratch, including the beautiful pie crust.
Not having a very good past experience making a pie crust, I just go out and buy a pre-made deep dish pie crust. Luckily for me, I found that Karo Syrup has a lovely pecan pie recipe on its bottle, and I chose to go in that direction with my limited cooking experience. I prefer the Karo Light Syrup for my pecan pies, but many like the Karo Dark Syrup.
And boy, am I glad that I did. Once I made my first one, I decided I wanted to improve it. I thought, "how can I improve on something that is already divinely delicious?"
Oh my gosh, why hadn't I ever thought of it before? Chocolate! It makes any dessert better in my opinion.
Baking With My NuWave Oven Pro
When I am preparing for a large meal with several people coming, my oven is in constant use. I have to wait for one thing to bake in order to place something else in. Otherwise, I have to make dishes days in advance.
NuWave Oven Pro has saved me from this tedious process, I simply place my pie in the NuWave and let it bake it. It saves me so much time and space. Maybe I should say it adds to my space because I can have more than two things baking at once.
Read More From Delishably
One tip for pie crust in the NuWave Oven is to bake it at its normal time and setting it on the level 8 cooking power. This allows a golden pie crust every time.
Plus, if I am not the one hosting a get-together, I can simply use my NuWave to save energy. Also, my kitchen does not get so hot as it does with the regular oven. Same results, but less trouble.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 30 min
Serves 8 people
- 1 cup Karo Light Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 1/2 cups whole pecans
- 1 cup semi-sweet chocolate chips, optional
- 1 deep dish pie crust, store bought or homemade
- Mix syrup, eggs, sugar, melted butter, and vanilla extract in a medium mixing bowl. I prefer my large 2 quart mixing cup so I can easily pour the mixture.
- Add pecans.
- Pour a cup of semi-sweet chocolate chips into the center of your deep dish pie crust. For time's sake, I use a pre-made, store-bought deep dish pie crust.
- Pour first five ingredients mixture plus pecans over the chocolate chips.
- Place aluminum foil over the bottom of your NuWave Oven then place one inch rack on top. (I took this precautionary step in case the pie bubbled over, as it usually does in my oven. But to my surprise, it did not bubble over.)
- Carefully place in the cent of the NuWave Oven Pro's one inch rack.
- Place aluminum foil over pie. You will want to lightly secure the foil so it does not "fly" around as the infrared convection heat swirls around your pie.
- Press the "Cook Time" button. On number buttons, push in 75 minutes. It will automatically change over to "1:15" for one hour and fifteen minutes. Press the "Power Level" button to the the number 8 on the numbers pad. Press "Start."
- After it has baked for approximately 1 hour, remove the aluminum foil from the top of the pie. Be careful. The baking rack will be hot.
- Continue baking.
- When the timer goes off, tap the center of the pie. If it springs back, it is done. Or, using a knife, stick it about midway from the center to the edge of the pie. When pulling it out, the knife should be nearly clean. If it not, let it bake for 10 minute increments on level 8 cooking.
- Let cool for 2 hours.
Look at the Steps
Tips for Mixing Ingredients
- When using measuring cups and spoons, it is best to measure your dry ingredients first. Once you have those ingredients measured, put them aside. Then you can use your measuring cups and spoons for your liquid ingredients. This saves you time because you do not have to stop to wash and dry your everything in order to measure out your dry ingredients. Also, you won't have goopy mess on your hands.
- When using melted butter with raw eggs, allow your butter to cool off for a few minutes. This will keep your eggs from being "cooked" into small pieces when you add your melted butter.
- Whether using a NuWave Pro Oven or the regular oven, put tin foil under the pie. Pecan pies are notorious for bubbling over.
- Cover your pie with foil to keep it from browning too much - burning. Uncover it about 15 - 20 minutes before cook time is completed so you will have a golden crust.
Golden Crust and Divinely Rich
Now that your Chocolate Pecan Pie is perfectly baked, you can top it with ice cream or Cool Whip. Once it cools and it is calling your name in the middle of the night, you can cut a slice and warm it up in the microwave for that "warm-just-baked-melt-in-your-mouth" taste.
© 2012 Susan Holland