Chocolate Pecan Pie

Don’t look now but Thanksgiving is around the corner.  It is hard to imagine since it was 80 degrees in Dallas on Saturday.  This Thanksgiving brings some new traditions with the Texas Longhorns playing the TCU Horned Frogs on Thanksgiving Day.  I know that as a Fort Worth girl, I should have some affinity for TCU, but I don’t.  I was pretty much brainwashed from a young age to not like any school in the Southwest Conference, except for Rice because really smart people go there.

If you are being non-traditionalist and looking for a variation or two for your Thanksgiving meal, the next few posts are dedicated to Thanksgiving and might offer some new ideas.  Some of the items on the menu have been posted previously so simply click on the link to view.

Chocolate Pecan Pie

• Turkey Breast 
• Caroline's Cornbread Dressing
• Candied Sweet Potatoes
• Roasted Vegetables with Balsamic Glaze
• Baby Spinach Salad with Pomegranate and Oranges
• Sour Cream Biscuits
• Chocolate Pecan Pie

Because life is short and the best part of any meal is dessert, the first post will be about dessert.  This chocolate pecan pie recipe is from the Joy of Cooking.  It combines traditional pecan pie with deep, rich chocolate.

Ingredients:

More Chocolate Pecan Pie

1.      Pie crust (I used store bought: Pillsbury pie crust in the refrigerated section)

2.      2 cups pecans, coarsely chopped

3.      3 eggs

4.      1 cup sugar

5.      ½ c light corn syrup

6.      1 T unsalted butter, melted

7.      1 t vanilla

8.      ½ t salt

9.      6 oz. bittersweet or semisweet chocolate (I used semisweet)

Bake the pie crust following the directions on the package. For the Pillsbury pie crust, it was 10-12 minutes in a 450 degree oven.

Change the oven temperature to 375. 

Spread the pecans on a baking sheet and toast in the oven for 6-10 minutes, stirring occasionally, until golden and fragrant. 

Whisk until blended ingredients #3-8.  Chop the chocolate and melt in the top of a double broiler or in a microwave on medium (50% power) for 1 ½ to 2 minutes.  Whisk one quarter of the filling into the melted chocolate, then blend the result into the remaining filling.  Stir in the toasted nuts.

Pour the filling into the crust.  I covered the edges of the pie crust with aluminum foil to prevent burning.  Bake until the edges of the pie are slightly puffed and the center seems set but still soft, 25-30 minutes (I baked it for 35-40 minutes following the basic pecan pie recipe of "center seems set but quivery, like gelatin" - reminds me of my center).  Let cool on a rack for at least 1 ½ hours.  Serve warm or at room temperature. 

The pie can be made up to 2 days ahead.  Store in the refrigerator, but let warm to room temperature or warm in an oven at 275 for 15 minutes.