Pies on Parade Recipe Highlight: Fudge Pecan Pie from LimeRock Inn

Historic Inns of RocklandBlog

As we get closer and closer to the Pies on Parade Pie Tour on January 25, 2015 we wanted to highlight a few of the recipes for pies which tourgoers will be trying.  Each pie venue will feature different pies, many offering a sweet and a savory pie for tasting.

Plan to come hungry to Pies on Parade and pace yourself.  With 25 different stops, you have to take small bites in order to taste all the pies!  You won’t want to miss one.

If you do not yet have tickets to the 11th Annual Pies on Parade Tour, call soon while they’re still available.  Tickets almost always sell out.  Call 207-596-6611 for your tickets today.

The LimeRock Inn will be featuring their Fudge Pecan Pie this year.  While nothing is better than the real thing, if you want to try recreating this pie at home, here’s the recipe.

LimeRock Inn Fudge Pecan Pie

CRUST

1 cup flour
1 dash salt
¼ cup vegetable shortening
1 Tbsp. salted butter, cold
6-7 Tbsp. ice water

Preheat oven to 350°. In a mixing bowl, combine flour and salt.  Cut shortening and butter into small pieces and add to flour/salt mixture. Using a pastry cutter, combine ingredients. Create a well in the center of the bowl and gently stir in cold water using a fork.  Once ingredients are wet, gently work ingredients into a ball of dough with your hands.  On a slightly floured surface flatten ball with your hand creating a circle.  Roll dough evenly from the center of the circle until dough is approximately 12” in diameter.  Place dough on a non-stick 9” pie plate.  Trim the edges.

FILLING

½ cup salted butter
3 Tbsp. cocoa
¾ cup hot water
2 cups sugar
½ cup flour
1 tsp. salt
1 tsp vanilla
8 oz. evaporated milk
1 cup pecan halves

In a medium saucepan over low heat, melt butter and add cocoa.  Stir until dissolved.  Add hot water, sugar, flour and salt and gently whisk. Add evaporated milk and vanilla. Whisk until batter is smooth.  Remove from heat.  Put pecan halves in the bottom of the crust. Immediately pour batter over pecans.  Bake for 50 minute or until the knife comes out clean.

Makes 6-8 servings.

Note from the chefs:  This pie is easiest to handle when served chilled.  Alternatively, serve at room temperature with a scoop of vanilla ice cream.