Pecan pie may be synonymous with Thanksgiving, but nine times out of 10, if you set me before a dessert buffet, I’m going to pick the chocolate option. I can’t help it. No matter how delicious the other options appear, chocolate almost always wins. It’s how my brain is wired, I guess.
So, on Thanksgiving, when the table is abound with tempting dessert options of every kind imaginable, it’s a tough call for me. On any other day, I’d have a slice of each. But, on Thanksgiving, my stomach has usually reached full capacity by this point. Do I bypass those beautiful, seasonal pies to get a bit of my dearest chocolate? There was a day when I needed to make that tough decision, but not any more. Now, I have my seasonal pie and my chocolate, too.
A few years ago, I discovered the magic of Chocolate Pecan Pie. It was an Emeril Lagasse recipe which originally won my heart. Such an ingenious idea; rich pecan pie coupled with bits of semi-sweet chocolate, melted and married to the pecans in pure Thanksgiving harmony. I’ve haven’t made a plain pecan pie since. Here’s my little twist on a chocolicious pecan pie.
Chocolate Pecan Pie
1 9″ Pie Shell (frozen or homemade)
1 cup Chocolate Chips
1-1/2 cup Pecan Halves (slightly broken)
3/4 cup Light Corn Syrup
1/2 cup Light Brown Sugar
1/4 cup White Sugar
2 teaspoon Vanilla
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
3 Eggs, lightly beaten
Preheat oven to 350 degrees F.
Place the pie shell onto a foil lined baking sheet, to prevent oven spill-over. Scatter the chocolate chips on the bottom of the pie shell. Scatter the pecan pieces over the chocolate. In a mixing bowl, whisk together the remaining ingredients until well blended. Pour the mixture over the pecans and chocolate.
Bake for about 55 minutes, until set.
Cool before serving.
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