Last Friday was March 14, and also the night we celebrated dear friend Amy's birthday. And since it was 3.14, there was pie: espresso chocolate pecan pie, to be specific. I'd made this once before and it was quite a hit. This time I did it in more of a tart dish, and I was pleasantly surprised when the pie crust cooperated a little better. The end result: it might have been a bit overcooked but also still very tasty.
Adapted from "Espresso Chocolate Pecan Pie," from Christina Marsigliese of ScientificallySweet.com. [Published 02 November 2023 / Modified 08 November 2024]
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