Chocolate Fudge Pie with Pecans INGREDIENTS:
1/2 Cup chopped pecans 8 oz. dark chocolate 1/2 Cup (1 stick) unsalted butter, cut into cubes 3/4 Cup granulated sugar 3/4 Cup packed light brown sugar 3/4 teaspoon kosher salt 4 large eggs 1 teaspoon vanilla extract UTENSILS: Pie Pan Mixing Bowl Wisk Cookie Sheet STEP - BY - STEP INSTRUCTIONS: 1. Preheat oven 325 2. Place a layer of the chopped pecans on a baking sheet & bake for 3 minutes or until fragrant and lightly toasted. Set aside 3. Cube butter and add to chocolate to melt in either a double boiler over the stove or in the microwave. Once
chocolate is melted, remove from heat and whisk in sugars and salt. Next whisk in eggs, one at a time. Lastly, whisk in vanilla. 4. Spread the toasted pecans in the bottom of the pre - made pie shell. Pour mixture over pecans. 5. Bake at 325 for 55 minutes. Checking on it increments of 25 minutes. 6. Transfer to wire rack and let cool completely to room temperature before serving. 7 . To store, cover with plastic wrap and refrigerate.
Wassail INGREDIENTS: 2 quarts Sweet apple cider 2 Cups Pineapple Juice 1 1/2 Cups Orange Juice 3/4 Cup Lemon Juice 2 Whole cinnamon sticks 1 teaspoon whole cloves
UTENSILS: Large pot with lid Ladel
STEP - BY - STEP INSTRUCTIONS: 1. Combine all ingredients 2. Let simmer on the stove. 3. Serve hot with a cinnamon stick garnish
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