31. Maple-Walnut Make Pecan Pie, replacing the pecans with chopped toasted walnuts and the corn syrup with maple syrup. Add 1 extra egg, 1 tablespoon flour, 1 teaspoon lemon zest and 1/2 teaspoon maple extract to the filling.
32. Peanut-Chocolate-Raisin Make Pecan Pie, replacing the pecans with 2 cups dry-roasted salted peanuts; omit the lemon juice and salt. Add 1/3 cup each chocolate chips and raisins to the filling.
33. Pine Nut–Anise Make Pecan Pie, replacing the pecans with 2 cups pine nuts. Use only 1/2 cup corn syrup; add 1/2 teaspoon crushed anise seeds to the filling.
34. Honey-Pistachio Make Pecan Pie, replacing the pecans with chopped toasted pistachios and the corn syrup with honey. Add 1 extra egg, 1 extra teaspoon lemon juice, 1 tablespoon flour and 1/2 teaspoon ground cardamom to the filling.
35. Lemon-Hazelnut Bring 1 cup water and 1/2 cup sugar to a boil. Add 1 thinly sliced lemon and cook 10 minutes; let cool. Make Pecan Pie, replacing the pecans with chopped toasted hazelnuts; replace 1/4 cup of the corn syrup with 1/4 cup of the lemon syrup and add 1 tablespoon flour to the filling. Gently press the lemon slices onto the filling before baking.
36. Walnut-Carrot Make Pecan Pie, replacing the pecans with chopped toasted walnuts. Use only 1/2 cup brown sugar and add 3 medium shredded carrots, 1/3 cup currants, 1 tablespoon flour, 1/4 cup cream, 1/2 teaspoon lemon zest and 1/4 teaspoon cinnamon to the filling.
MAKES: one 9-inch pie
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
1 Chocolate Crumb Crust
Whipped cream and shaved chocolate, for topping
Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.
Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.
38. Chocolate-Raspberry Make Chocolate Pie, replacing the coffee with raspberry liqueur. Serve topped with raspberries and dusted with confectioners' sugar.
39. Chocolate-Hazelnut Make Chocolate Pie with only 1/4 cup sugar; omit the coffee and replace the semisweet chocolate with bittersweet. Whisk 3/4 cup chocolate-hazelnut spread into the hot filling. Serve topped with crushed hazelnuts.
40. Chocolate–Peanut Butter Make Chocolate Pie; beat 1 cup peanut butter with 1/3 cup confectioners' sugar and spread in the crust before adding the chocolate filling. Serve topped with chopped peanuts.