Central Market’s Very Own Pecan Pie Recipe

by Alexandra Spitzer, aspitzer@smu.edu

Central Market is known for its incomparable selection of fresh produce and domestic and imported goods.  The high quality market is a favorite among Dallas residents and a go-to spot for breakfast, lunch and dinner.  And now, Central Market is sharing some of its very own recipes with its curious customers.  Try this delicious pecan pie recipe—a perfect treat for the upcoming holiday season.

INGREDIENTS

HATCH CHOCOLATE PECAN PIE

1/2 cup dark corn syrup

1/2 cup light corn syrup

3 eggs

1 cup sugar

2 tbsp salted butter, melted

2 tbsp vanilla extract

1 tbsp cinnamon

1 1/2 cups pecans

1/4 cup hot Hatch chiles, roasted, peeled, seeded, and pureed

Package mini semi-sweet chocolate chips

1 pie crust (or 8-10 small pastry shells)

HATCH CINNAMON VANILLA ICE CREAM

1 cup whole milk

1/2 cup granulated sugar

1 dash salt

2/3 cup half and half

1/3 cup whipped cream

2 tsp ground cinnamon

1/8 cup hot Hatch chilis, roasted, peeled, seeded and pureed

PREPARATION

For the Pie: Preheat oven to 350°. Mix the dark corn syrup, light corn syrup, eggs, butter, vanilla, and cinnamon with a spoon. Stir in pecans and Hatch chiles. Sprinkle a single layer of chocolate chips onto the bottom of pie crust or shells. Pour mixture into pie crust or pastry shells. Place on cookie sheet and bake for about 60-70 minutes for pie or 30-40 minutes for pastry shells. Cool pie for 2 hours or 1 hour for shells before serving. For the ice cream: Combine the milk, sugar, and salt. Whisk until sugar is dissolved. Stir in half and half, whipping cream, vanilla, cinnamon, and Hatch chiles. Pour into an ice cream maker according to manufacturer's directions. Makes 1 quart.