Chocolate Chip Pecan Pie

Everyone knows that Thanksgiving dessert is all about the pie -- specifically Apple, Pumpkin, and Pecan -- so I couldn't let November 26th pass without sharing a recipe for pecan pie, now could I? After all, pecan pie is my very favorite dessert, the most anticipated part of the Thanksgiving meal, the reason why I try not to eat too much stuffing and turkey, because I must leave some room for dessert. But I digress. 

So, this pie! If you're still looking for a dessert to add to your Thanksgiving menu, you've just found it. This is beyond divine, because does it really get any better than a slice of gooey, caramel-y, crunchy pecan pie with a dollop of whipped cream? Well apparently yes, yes it does. Adding chocolate to your standard pecan pie takes it to a whole new level, the slightly bitter chocolate balancing out the sweetness of the filling while managing to not  overpower the pecans themselves. It gives the dessert another dimension of flavor, plus adds to the gooey-ness factor, as it melts slightly into the filling. Indeed, much like adding bacon to vegetables, adding chocolate to dessert is always, and I mean always, a good idea.

Bonus: this dessert is also so very simple to make,  a matter of stirring everything together in a bowl, pouring it into the pie crust, and putting the whole thing in the oven, plus it can be made a day in advance.Which is exactly what you want when you've got more side dishes than you can count to prepare plus a turkey to think about, right? You're welcome. Happy Thanksgiving everyone!!!

CHOCOLATE CHIP PECAN PIE

Ingredients:
1 cup dark or light corn syrup
3 eggs, beaten
1 cup sugar
1 teaspoon vanilla
2 tablespoons of butter, melted and cooled
1 1/2 cups pecans
1/2 cup semisweet chocolate chips
1 unbaked pie crust

Directions:
Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the corn syrup, eggs, sugar, vanilla, and butter. Stir in the pecans and chocolate chips. Place the unbaked pie crust in to a lightly greased 9 inch pie pan. Pour the pecan and corn syrup mixture into the unbaked pie crust and bake for 60-70 minutes. Test for doneness by tapping the center of the pie with your finger, it should spring back if it is done. If the pie crust browns too quickly (this happens to me without fail every time I make a pecan pie) cover with foil. Let the pie cool for 2 hours before serving. Serve with fresh whipped cream, if desired. Serves 8-10.




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