Tuesday, July 18, 2017

Good Fillings... Chocolate Pecan Pie Filling



Chocolate Pecan Pie Filling 
by Elaine Blonigen

18 eggs beaten

3 Tbsp. vanilla

6 cups pecans or halves OR TWO 32 OUNCE BAGS

6 and ¼ sticks of margarine

1- 2/3 cups unsweetened cocoa

9 cups of sugar



Beat eggs in large bowl then set aside.

In large pot melt better. Whisk in cocoa then whisk in eggs and vanilla.

Add sugar, pecans and mix well. Bring to low bubble. Remove from heat.

Fill Pint Jars to 1” headspace. Water Bath 20 minutes. Each pint makes one pie.

Heat jar 45 seconds in microwave before pouring into crust. Bake 350 for 45 minutes
Posted by Pamela at 9:56 AM
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7 comments:

  1. KimHJuly 19, 2017 at 7:20 AM

    I'd love to have a conversation with the author of this recipe. I'm concerned about food safety issues. How many pints foes this make?

    ReplyDelete
    Replies
    1. WinnipingoinSeptember 2, 2017 at 12:55 AM

      I agree with you, butter goes rancid. I don't even think pressure canning this would be safe

      Delete
  2. UnknownJuly 19, 2017 at 9:50 AM

    Good morning Canning Granny! How many pints does this make?

    ReplyDelete
  3. PamelaJuly 19, 2017 at 2:24 PM

    Looking at the ingredients, I'd say it would make 6-8 pints... just a guess, but I'm pretty good at guessing! ~~Granny

    ReplyDelete
    Replies
    1. UnknownJanuary 26, 2018 at 8:50 PM

      I could not use all the nuts I had 2/3 of a qt in nuts left over ( using the 2 32 oz bags)and I got 6 qts not 9 pints. Lets see if I get to bake a pie if one doesn't seal lol

      Delete
  4. CherieOctober 18, 2017 at 7:01 PM

    Can't u use butter powder substitutes for safety?

    ReplyDelete
  5. CherieOctober 18, 2017 at 7:01 PM

    Can't u use butter powder substitutes for safety?

    ReplyDelete

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