Chocolate Pecan Pie
Hello everyone and welcome to another segment of
Merry Christmas everyone! There are only three days remaining till Christmas and everything that time of the year brings: awesome movies, family time, presents, and of course excellent cuisine! Christmas is my favorite...er... well to be honest Christmas is now my second favorite time of the year. Many of the things that made Christmas a magical and wonderful time of the year have slowly faded into memory and what remains just isn't the same. I'm not sure if it's because so much has changed or if I've just been looking in the wrong place for the last few years.... anyway! You all didn't come here today to hear my thoughts on Christmas you came here for food!
If there's one thing that won't ever change about Christmas (and Thanksgiving) is the abundance of good food both healthy and extremely unhealthy. I could probably do half of a year's worth of food blog posts on Thanksgiving and Christmas dinner ideas. One dish, however, stands miles above the rest; that dish is a chocolate pecan pie! It is my absolute favorite desert of all time! It's so special that I legitimately only get to eat it on ONE day every year, Thanksgiving. Since it's my absolute favorite I would like to share my mother's recipe with you all so that hopefully you can also have a delicious holiday treat! (Warning: Announcing that this dish is about to be made could result in the sudden appearance of yours truly at your home!)
Gather Your Ingredients
- 1 large pie crust
- 2/3rd cup sugar
- 1/3rd cup melted butter
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 3 eggs
- 1 cup of pecan halves (chopped works as well)
- 1 cup milk chocolate chips
- measuring cups and spoons
- cooking spray (optional - will explain below)
- microwave safe cup
- bowl and fork
- mixing bowl and mixing spoon
- aluminum foil
- If you have a pie crust cover you can use that instead of the aluminum foil
- oven mitt
1. Preheat Oven to 375 degrees
Crack your three eggs into a bowl and mix them together with a fork to give a semi-uniform look.
Measure out 1/3rd cup of butter and place in a microwave safe bowl or cup. (Most stick butter has measurements on the paper it's wrapped in) Place the bowl in the microwave and heat until melted. The power of your microwave may change the length of time to melt but it's generally between 15 and 45 seconds.
Place the sugar, butter, corn syrub and eggs in a mixing bowl together.
With a spoon, mix the ingredients together until it is a uniform yellow consistency.
Using your spoon mix the ingredients once more until it is uniform.
Make sure to smooth out the mixture so that it is flat.
You will want to cover the crust edges so that the crust will not burn. My mother has a crust cover as you can see above but if you do not have one of those then you can simply use aluminum foil to cover the edges
Place pie in oven. Feel free to place it on a cookie sheet if you would like.
This will finish baking the pie and brown the crust. Keep an eye on the pie once it hits the 12 or 13 minute mark and if the crust is getting too dark go ahead and pull the pie early.
12. Remove pie from oven and let sit on counter till cool
You need to let it cool so that it can go in the refrigerator
13. Place pie in fridge for at least 3 hours before eating.
This will allow the pie to set so that it's not runny.
14. Once cool, Cut pie and serve!
Extra Tip: If you want your chocolate pecan pie to taste the best possible, you may want to get out a hot plate and keep it on warm. Place your pie on the hot place an hour before eating it so that it's warm. Pair with french vanilla ice cream or cool whip and prepare to have the best dessert ever!
There you have it! It's not a difficult pie to make whatsoever it just takes quite awhile. It's honestly my favorite dessert ever and I'm glad that I only get it once a year so that it doesn't become mundane. Try this out for your family next time you have an outing and it's sure to be a success!
This is Ghost fading into the darkness.
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