We’re rounding out the Thanksgiving dessert preparations today with pecan pie. Chocolate pecan pie, to be exact. This easy recipe isn’t for the faint of heart – it is RICH RICH RICH. Serve it with a little sweetened whipped cream and watch your guests hold their bellies with delight.
Chocolate Pecan Pie1 single pie crust 4 oz. semisweet chocolate chips 4 large eggs, lightly beaten 1 ½ c. light corn syrup ½ c. sugar 1 t. vanilla extract ½ t. salt 1 c. pecans
Preheat your oven to 350 degrees and put your oven rack in the lowest position. Put the chocolate chips in microwave-safe bowl (preferably glass) and microwave in 15-20 second intervals to melt (be careful not to scorch those chips!!). Set aside.
In a medium bowl, stir together (don’t whisk) eggs, corn syrup, sugar, vanilla and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over the filling.
Bake just until set (filling will jiggle slightly when pie plate is tapped), 50-60 minutes, rotating halfway through cooking time. Let cook completely on a wire rack, at least 4 hours (or up to overnight) before serving.
OK, if you’re making all this pie, depending on how many guests you’re feeding, you’re gonna have leftovers. Which is never a bad thing, when it comes to pie – I mean, what better Friday-after-Thanksgiving-breakfast is there than a slice of pie and a cup of coffee or tea?? What's the best way to store those goodies? Fruit pies (double or single-crust) are best stored at room temperature. Putting them in the fridge will only make the crust gummy. Wrap them well in foil and they should keep for 2 days. Custard and cream-filled pies (like pumpkin and pecan) should be wrapped in plastic wrap and put in the fridge. They’ll last for a day or two.
Stay tuned - learn all about Chia in Monday's post! Have a great weekend.