An overhead photo showing chocolate pecan sorbet and a chocolate pecan rye pie

Steve McHugh, James Beard Award-nominated chef and owner of Cured in San Antonio, makes an effort to include a lot of Texas ingredients, including pecans, on his menu. This decadent pie features the addition of rye whiskey (McHugh uses Rittenhouse), which adds a hint of spice and complexity. The use of pecan oil in the sorbet produces a rich, satiny texture. Yields approximately 6 slices.

Pie Ingredients:

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1 cup light corn syrup
  • ¼ cup cane syrup
  • 1 tablespoon rye whiskey
  • 2 large eggs
  • 1 cup pecans, chopped
  • ½ cup chocolate chips or chunks
  • 1 pinch ground cinnamon
  • 1 pinch freshly ground nutmeg
  • 1 9-inch pie shell, homemade or store-bought

Directions:

Preheat oven to 425 F. In a large mixing bowl, combine the sugar and cornstarch. Add the syrups, rye whiskey, and eggs. Whisk thoroughly.

Fold in pecans and chocolate. Season with a pinch of cinnamon and nutmeg. Pour the mixture into the pie shell and bake for 10 minutes on the center rack of the oven. Reduce the temperature to 375 F and bake for 35 more minutes. Remove and allow to cool at room temperature, preferably overnight.

Serve topped with a scoop of sorbet, if desired.

Sorbet Ingredients:

  • 1 ½ cups glucose syrup
  • ½ cup hot water
  • ¾ cup cocoa powder
  • ¼ cup pecan oil (available from swiftriverpecans.com)

Directions:

Combine all ingredients in a blender. Press through a fine strainer and process in an ice cream maker.

This recipe originally appeared in “In Praise of Pecans, Texas’ Favorite Nut” from the October 2020 issue.

The October 2020 issue of Texas Highways Magazineq


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The October 2020 issue of Texas Highways Magazineq


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Save up to 62% off the cover price

True Texas in Your Inbox

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The October 2020 issue of Texas Highways Magazineq


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