A pie worth breaking your New Year’s resolutions

By Jim Bailey

Reminiscent of pecan pie, this recipe is far and away better flavored and filled with chocolate. One look at the crispy, toasted, and decadent topping that literally crackles as you cut it, it will soon become a household favorite.

There really isn’t anything one can do about the sweetness of this pie. However, by substituting apple jelly for the classic corn syrup, generally found in pies such as this, at least we are able to have taste other than sugar. I think you will agree that apple jelly makes this a pie with flavor that supersedes any other nut pie commonly enjoyed during this festive time of year.

Single layer, unbaked, prepared pie shell
3/4 cup brown sugar
3/4 cup apple jelly, whisked smooth
1/2 cup butter or margarine, melted
1/4 cup apple-flavored rum *
3 eggs
1 tablespoon vanilla
1 1/2 cups walnuts, pecans or any nut you desire, crushed
1 cup chocolate chips
1/2 cup raisins or dried cranberries

Preheat oven to 350-degrees F.

Place pie pastry in a 9-10-inch pie pan; set aside.

In a large bowl, whisk next 6 ingredients until smooth, well blended and frothy. Stir in the nuts, chocolate chips and raisins.

Pour mixture into shell, place in the oven and bake 50-55 minutes, or until it is no longer jiggly in the center.

You will notice a small hole in the top with the liquid filling bubbling through. If you do, when the liquid is no longer bubbling up through, the pie will be done even though the pie itself may still be soft to the touch.

Remove to cool completely before serving.

*Bacardi makes this fantastic liquor. Other great substitutes would be your favorite spiced rum, apple bourbon or simply apple cider.

Print Friendly, PDF & Email

Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

RSSComments (0)

Trackback URL

Comments are closed.