Chocolate Pecan Pie

I'm sharing two recipes back-to-back because, Thanksgiving. If you need a dessert for tomorrow that's a cinch to throw together, this is your pie. Pecan pie has to be one of the easiest pies to make, so please take an extra 5 minutes and make your own pie crust, too. This chocolate pecan pie has a fudgy chocolate bottom with all of the pecans resting on top. It's a nice twist on a classic without straying too far from the pecan pie everyone is expecting for Thanksgiving dessert.

Chocolate Pecan Pie
4 oz semisweet chocolate, finely chopped
4 eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1 pie crust, rolled and fit into a 9-inch pie plate (I used this recipe)
1 cup pecans

Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2-3 minutes (r melt chocolate in microwave). Set aside.

In a medium bowl, stir together (do not 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 filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50-60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

source: recipe from Martha Stewart

Sweet Potato Casserole

Thanksgiving is in just a few days, and I can't wait! It will be so nice to spend time with our families, and I'm also pretty excited to fill my belly with Thanksgiving dinner:) My favorite dish has always been stuffing, but in the last several years my second favorite has become sweet potato casserole. Everyone makes it a little differently, but below is the version I make. I like what the little bit of orange juice adds: a nice fresh, citrusy taste. Hope you have a great weekend!

Sweet Potato Casserole
2 lbs sweet potatoes, peeled and cubed
2 Tbsp orange juice
3/4 cup brown sugar
2 Tbsp salted butter, cubed

for the topping:
1/2 cup brown sugar
1/3 cup flour
1/3 cup salted butter, melted
1 cup chopped pecans

Heat oven to 350 degrees. In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain potatoes and place in the bowl of an electric stand mixer. Add orange juice, brown sugar, and butter, and whip until smooth. Spread into an 8x8" baking dish.

Mix topping ingredients together and spread over the sweet potatoes. Bake for 10-15 minutes. Serves 8.

P.S. Need pie recipes for Thanksgiving? Black Bottom Pumpkin Pie, Pecan Pie, & Apple-Sour Cream Crumb Pie