On the Menu for 37 Years! The Perfect Chocolate Pecan Pie

[@jamietimon9899]

You know it's good when you actually see Rick take a bite at the end! He usually closes the videos with him just showing the food plated up but not actually taking a bite!

[@gailbrookhart1777]

That looks great. My husband from Georgia also approves of this pecan pie. I also must confess. One time I made a single pie crust to just cut into strips that I baked with cinnamon-sugar and didn't bother with a pie.

[@hb7282]

Lol! I used to always make extra crust so my husband could enjoy pie crust “scraps” sprinkled with cinnamon sugar and baked til golden

[@JohnnyDaines]

The recipe I’ve been waiting for! I’ve been making the bars out of your fiesta book for years now and have been wondering how to adopt it to the pie form. Thanks Rick

[@Nichancs96]

I’ve started to be interested in Mexican cuisine.❤ Thanks for sharing your cooking.

[@pamelamarshall471]

What a great video. Thank you for sharing thos recipe and your technique. I've been baking pies for a lot of y ears. This was a masterclass in good pie crust!

[@emilyr.3188]

That looks to-die-for. I like your use of agave syrup instead of corn syrup. Can't wait to try this!

[@dchambers6554]

You beat Bobby Flay on Iron Chef. I don't care what the judges ruled.

[@cassiemcbroom3731]

I am a pie baker. Can’t wait to make. Always looking for things to add to my repertoire to sell. Thank you so much for sharing!

[@michelleann533]

What a forgiving crust!

[@teebryson2400]

Thank you for the recipe! Have to say the pastry really shrunk on me, to about half the height, despite it being refrigerated overnight in the pan. I ended up making it twice because of that. That being said, delicious. Just delicious. The chocolate and molasses really cuts through the sweetness and makes it so you can eat more and more. I tried it with homemade crema, but I prefer it on its own.

[@ec100]

Looks delicious. I love pecan pie.

[@mattwilliams9506]

Looks amazing chef! Love the tinfoil for blind-baking. I’ve always used parchment, but hated using it, because I notice the rim of my crust (especially shortbread) is not protected and will cook faster. I would be privileged to stage under you, been a fan for the last 30 years!

[@joeyb2137]

I made this for thanksgiving and it was AMAZING! We had pumpkin pie too and almost no one touched it

[@JackSndAceS]

It looks amazing 😋

[@AdaptorLive]

Looks delicious!

[@junewataha5999]

Never liked pie growing up and wasn't interested in making it, but this looks so good my god 😩😫 I will attempt it

[@shirleyspeirs6992]

I have this year’s thanksgiving dessert sorted 😋

[@russhumphrey4239]

Thank you thank you 😊

[@simplieshine]

Yummy!!!!

[@L.Spencer]

So we're remembering that the only pecan pie we'd see in Mexico was little pies from Bimbo. In Mexico, they may call both pecans and walnuts "nuezes". Sometimes distinguished by saying nuez pecana or nuez castilla. I thought walnuts were nogales, but that is just referring to the walnut tree.

[@BreDawg714]

Nogales is what I would scream out when I got kicked in the Nogales

[@geraldinefields1730]

Thank you

[@Aezandris]

Hi Rick, What do you think about incorporating dried chilli peppers in this somewhere? What chilli would you add and how? Great recipe, thanks!

[@Hybridog]

It's good to be Rick Bayless.

[@sirveyer]

Chef, I'm actually surprised you didn't say to use your typical bittersweet chocolate/Mexican chocolate ratio for the filling. I would've bet money you would. I would've lost. 😂 but you did sprinkle at the end.

[@michaelreed4744]

Hello. Have you visited Chapultepec Castle in Mexico City before?

[@Brokedown72]

There is a pie company here in NYC that used to make this but now only makes plain pecan which I don't really like. The 10" pie will set you back $45 and if you want a 5" pie it will cost you $12. I must be out of touch that pies cost that much now. I guess I'll be making this when the weather gets a bit cooler.

[@frankdobs]

labor prices now days are starting to go up to match the cost of living.

[@James-SC68]

Grand Marnier would be good in it too I think. Looks delicious

[@momof7305]

I finally found you❤ omg we used to watch you with my husband 6 years ago ❤im so glad🎉😊

[@spanqueluv9er]

@momof7305 You found him?🤔 Who tf is “we”?🧐 ^*I’m, never im you🤡🤦‍♂️🤷‍♂️🙄

[@ronstevens8289]

What oil sprayer is he using?

[@birdworldist]

Hug

[@audreysnow7228]

What would happen if I use all butter, no shortening? Curious if anyone has tried this...

[@Buddhaspot8]

🙏🤙

[@hnoodles5165]

Chef the crust won't burn if you bake it another 50 more minsutes?

[@RBtestkitchen]

You might need to cover the edges of the crust with pie crust shields or aluminum foil if they start to get too dark. -Chef Allison, Chef Rick Bayless's Test Kitchen Director

[@lhilare]

Looks delicious. A fair amount of work but probably well worth the effort! Pass the insulin!

[@rickzabala6020]

Fantastic in good detail. However, I do Keto or at least low cal. But maybe every once in a while. But but I stay away from almonds but really all nuts. But fantastic for others that I think about. But a good detailed recipe to save.

[@yanikkunitsin1466]

I'm from Europe, can you substitute with other nuts? Pecans are rare and pricy here.

[@jjudy5869]

With a quick look on the net, I saw pie recipes that used different nut meats, so go for it and please report back. Won't have the same flavor but it will be close.

[@zillyons]

Walnuts should be similar enough for this kind of pie, though not quite the same. Hope it works for you!

[@zTheBigFishz]

Remember folks, it's puh-kahn not pee-can.

[@sirveyer]

Been well over an hour and everything is still liquid

[@bcaldwell3849]

You lost me on the vegetable shortening. Took that inflammatory hydrogenated nonsense out of my diet ages ago. I know, I know, it makes a tender crust. You really don’t need it.

[@pamelamarshall471]

Make whatever crust you want, then.

[@pamelamarshall471]

BTW, what we need even less is info on your inflammation and a lecture on what we don't need. Maybe find your tribe and lecture a different crowd.

[@BreDawg714]

You had me until vegetable shortening.

[@sharon94503]

If you've eaten pie or pastry from a bakery, you've eaten crust made with shortening. Hard to make tender crust without it.

[@paulpowell9579]

Then substitute lard

[@eggolise]

@@paulpowell9579 And it will add a nice subtle savory flavor and even more flaky! Find organic leaf lard from your butcher.

[@BreDawg714]

@@sharon94503 wrong, spend a week in Paris France

[@BreDawg714]

@@paulpowell9579 that’s what I’m sayin Boss!! Lard prevails everytime!

[@Notturnoir]

Don’t use glass pie pan! Use ceramic/clay or metal When i was staying in Oax (for the xmas / new years) i could not find Pie anywhere!!!

[@spanqueluv9er]

There’s nothing wrong with a glass pie pan. Jesus.🤡🤦‍♂️🤷‍♂️🙄

[@ragheadand420roll]

I like to use maple syrup not agave or corn ✌️

[@spanqueluv9er]

@ragheadand420roll That’s too big of a flavor beyond the sweetness. Wrong choice. Agave is correct. Nobody cares what you like to use.🤷‍♂️ Also, your KZbin handle is dumb af.🤦‍♂️🙄🤡

[@hnoodles5165]

I wonder if it'll work with maple syrup?

[@skokokelli]

@@hnoodles5165 I’ve been making a Mocha pecan pie by Moosewood for years which calls for either corn syrup or maple. Maple syrup shouldn’t change texture but would likely change the flavor profile competing with the vanilla. It’s also not very Mexican.

[@ragheadand420roll]

Thx chef. “. U.S. LOSES TOP PECAN PRODUCTION SPOT TO MEXICO PUBLISHED: DEC 11, 2019 Mexico has taken over the top spot as the world’s largest pecan producer, increasing production by as much as 20,000 acres a year. COMENUEZ, a Mexican pecan grower’s agency supported by Mexico’s Secretariat of Agriculture, Livestock, Rural Development, Fisheries and Food (SAGARPA), recently estimated that by 2022 Mexico’s total pecan production will reach about 330 million pounds. Compare those figures to the U.S. In 2018, overall U.S. pecan production was 221 million pounds, down some 27% from the previous year as a result of orchard damage in Georgia. Three years ago, the U.S. production estimate was about 75% of the world’s pecans and Mexico about 20%. Estimates today indicate Mexico is producing more than 50% of the global pecan total.”

[@spanqueluv9er]

Who fuqqing cares? What’s the point of posting that?🙄🤡🤦‍♂️🤷‍♂️💩