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

Pecan Pie

I apologize for my blogging absence last week - we were busy getting all Christmasy up in here with parties, shopping, decorating, and more shopping.  I can't believe Christmas is in just a little over two weeks!!  In case you're beginning to plan your holiday menu or are baking for friends/neighbors/parties, here is a recipe for a holiday classic:  pecan pie. Earlier this fall I made german chocolate pecan pie bars and chocolate pecan pie granola, but it is time for the real deal folks.  

Pecan Pie

basic pie dough, rolled out and fitted into a 9-inch pie plate

4 eggs

1 cup light corn syrup

1/3 cup packed light brown sugar

1/4 cup sugar

4 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp salt

3 cups pecan halves

Heat oven to 375 degrees with rack set in lowest position.  Using kitchen shears or a paring knife, trim dough to a 1-inch overhang.  With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate.  Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.

Make filling: in a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet.  Bake until filling jiggles slightly in the center when gently shaken, 50-60 minutes.

Cool pie completely in plate, 5-6 hours.  Serve with whipped cream, if desired.

source: recipe from Martha Stewart

P.S. Chocolate Pecan Pie that sounds amazing!  Caleb wanted traditional pecan pie, but I have my eye on this recipe for next time:)