Sweet Tooth Friday: Time To Give Thanks (For This Pie!)
I really love Thanksgiving. Just the idea of taking a day to be thankful for all that we have puts me in a great mindset. It’s not about gifts and the weather is still not too harsh, instead, it’s the perfect holiday that focuses on being happy and eating some really great food.
For dessert, our family tradition, is to make a number of different pies. Everyone has his or her favorite so I like to make at least one per person. So, you have YOUR pie to grab a few slices from and then you can share with your neighbor.
Each year, my husband always asks for the same pie. Chocolate Pecan Pie. The funny thing about Phil is that he can make the most ridiculous food request and somehow, I find a way to deliver. So when he told me his favorite pie was pecan, he followed up with this. “I love pecan pie, if it wasn’t for the pecans. Can you make it with less pecans?”
Yes, Phil. I will make you a nut pie, with no nuts. Ok, so I didn’t do that but I did create a pie where the pecans are still the main attraction but you also enjoy the gooey center and loads of chocolate nuggets too. So, I owe this amazing pie to my amazing husband.
My other favorite part of this pie is that it’s the easiest pie you will ever make. Pie crust, toss in the nuts, toss in the chocolate, toss in the egg mixture and bake for 50 minutes. Easy Peasy. Just make sure to buy a high quality, ready made pie dough. I love Trader Joes Roll Out Pie Dough. You can see big flecks of butter in it so you know its good. Ok, here’s your nut pie, light on the nuts!
Phil’s Chocolate Pecan Pie
1 Ready Made Pie Dough
1 cup pecan halves
1 cup semisweet chocolate chips
3 tablespoons melted butter
4 eggs, beaten
1 cup dark corn syrup
¾ cup sugar
3 tablespoons Kentucky Bourbon
Preheat oven to 350 degrees.
Roll out pie dough and gently press into pie dish. Pour in nuts and chocolate chips. In a large mixing bowl, combine butter, eggs, corn syrup, sugar and bourbon.
Pour mixture over nuts and chocolate chips.
Bake in the oven for 45 to 50 minutes until top is puffed and dark brown.