There’s a lot of stuff that makes me feel like I’m in the “sweet spot”. Snuggling up to read a new book, sitting in front of a fire and letting it take my worries away, when my husband gives me three kisses before he leaves the house, and the smell of the kitchen on Thanksgiving day. I love the smell of the turkey and stuffing and all the goodies – sweet and savory – mingling in the air.
Just in case you’re still trying to think of the perfect dessert (other than the traditional pumpkin pie) to bake for the holiday, I thought I’d share my recipe for Chocolate Pecan Pie. By the way– It’s also pecan season…so, you should be able to pick up some fresh pecans at your local market. I just collected a bunch from my yard. This pie is so fudgy you’re going to saying mmmmmm-mmmmm as you take that first bite. Even more delicious served warm.
If you feel up to giving this recipe a try:
Chocolate Pecan Pie
2 oz unsweetened chocolate
…3 tablespoons butter, melted
3 large brown eggs
3/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon of salt
3 handfuls of pecan halves
Just a little tap of cinnamon and a secret pinch of nutmeg
Your Butter Crust or favorite pre-made crust in your favorite pie dish
Preheat oven to 350 degrees.
In a double boiler melt the butter and chocolate and stir until smooth.
Whisk eggs lightly in medium bowl and add the salt.
Heat corn syrup and sugar on simmer for two minutes, then once it’s cooled down slowly add the chocolate/butter mixture.
Let it cool.
Drizzle the chocolate mix into the eggs, and keep on stirring. (Beware:: If you try to mix that chocolate into the egg mixture while it’s hot you’ll end up with chocolate scrambled eggs … not desirable)
Add the vanilla and pecans and mix.
Set pie shell on heavy-duty baking sheet and pour in filling.
Bake 35-40 minutes.
Cool pie on wire rack to room temperature before cutting. Serve with whipped topping.