This is a sponsored post written by me on behalf of PAM Cooking Spray.
One of my favorite parts of the holiday season is baking! I hate to cook, but I will bake any day… I have strong feelings for anything chocolate But just because I love it doesn’t mean I’m always great at it; I’ve ruined my share of recipes.
Once, I frosted some dessert bars before they were cool and they got soggy and gross. Of course I’ve left things in the oven too long and burnt them. But the most frustrating is when you just forget one simple step and it ruins your whole dessert… like using PAM cooking spray to make sure your cake actually comes out of the freaking pan! Yes, I’ve had to run to the store super last minute for more baking supplies because of that very mistake on Ryan’s 3rd birthday!
Next week for Thanksgiving I got pie duty for our big family dinner so this week I thought I’d practice a new recipe… my #1 tip for getting things right the first time is to practice beforehand! You could even make things early, just in case, and freeze or store them until your event–no one has to know And, remembered the PAM!
Thanksgiving pies… you think pumpkin and pecan, right? Obviously I had to add in CHOCOLATE! So I went with a super easy Chocolate Pecan Pie with whipped topping and homemade chocolate sauce.
- 2 large eggs
- Pie dough (1 round sheet)
- 2 Tbls melted butter
- 1 tsp vanilla extract
- ⅛ tsp almond extract
- 1 cup granulated sugar
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 2 cups pecan halves
- 4 oz of chopped bittersweet baking chocolate
- 8 oz whipped cream (optional)
- Chocolate syrup (optional)
- Preheat oven to 350 degrees.
- I used a refrigerated pie dough, but you could also make it from scratch. Use it to line your pie dish then cover with plastic wrap and chill until firm, about 30 minutes.
- In a large bowl, whisk together the eggs, butter, vanilla, and almond extracts.
- Add the sugar and the dark and light corn syrups and mix until combined.
- Stir in pecans and chocolate.
- Pour this filling into the chilled pie shell and bake until the filling is set, about 55 minutes.
- Let cool. Cover with whipped cream and swirl in chocolate syrup.
The Chocolate Pecan Pie recipe was adapted from Martha Stewart and I added the homemade chocolate sauce from this recipe. I’m sure the pie is great on its own, but I had to add the whipped cream and chocolate sauce
And I’d like to thank my PAM cooking spray for making it possible AND for making my clean-up easy! Did you know the PAM Cooking Sprays (Original, Butter, and Baking) now leave up to 99% less residue buildup than margarine or bargain brand-cooking sprays while still offering superior no-stick results?! And it has 0 calories per serving. I not only use it on my baking dishes so my desserts come out easily and neatly, but I also use PAM on my mixing bowls! It makes cleaning up that mess sooooo much easier when I’m done. And faster cleanup means more time enjoying my delicious chocolate masterpiece and more time with the family
~This is a sponsored post written by me on behalf of PAM Cooking Spray. For more information, visit http://www.pamcookingspray.com