I have to tell you a story, a yes- sometimes I’m a mean wife story!… Last year for Thanksgiving we visited my lovely sister Noelle and her family! It was so much fun! And really nice to see them since it had been a few years. While we were planning out the meal. Noelle asked Justin what he wanted and he said Pecan pie. I have never in my life made Pecan Pie, I don’t particularly care for pecan pie, and I was under the impression that it was really hard, so I point blank refused. (poor guy!) My sister decided to compromise, we wouldn’t make one, we’d just buy him his own Pecan pie.
I felt a little guilty, but he got his pie and was happy.
Just about a month ago, I had an empty pie shell. And that guilt crept right back into my conscience. You see my husband pretty much eats everything I make and rarely requests something in particular. So, I thought “Well, maybe I should make a Pecan Pie, just to try it out”.
Then, as I thought more, I realized I could add chocolate to the pie… (you know me and chocolate, it’s a lifetime commitment) and I happen to LOVE nuts with chocolate and for the first time in my life I REALLY wanted to make a pecan pie. The time had arrived, I would make a pecan pie.
So I googled, like any good blogger would do and a Paula Dean recipe popped up and so I thought, well, I will try that!
Guess what, it is good.
So good, I made one again on Monday. I was feeling the festive Thanksgiving spirit a little early.
And guess what else…
It is crazy easy, maybe the easiest pie recipe I have ever made. You know the saying “easy as pie” it is absolutely true!
image source
Chocolate Pecan Pie
(adapted from Paula Dean’s Recipe)
1 (9- inch) Unbaked pie crust
2 cups Pecan Halves
In a medium sized mixing bowl combine
3 large eggs, beaten
3 Tbsp Butter, melted
1/2 cup corn syrup
1 cup sugar
2 Tbsp vanilla
3 oz chocolate chips (Hershey’s Special Dark is my FAVORITE!)Directions
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, vanilla and chocolate chips. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 15 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 35-45 minutes or until pie is set. Remove from oven and cool on a wire rack.
Serve hot or cold, but I must put in a plug for hot with vanilla ice cream! It is a dream!
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Yum! Sounds delicious! Cute story! Thanks for sharing and for hosting this recipe swap each week.
One ? / Did you HUSBAND love your pie 🙂
Yes, he loved the pie! (we’ve made it twice now…)
I added your blog to my blog roll and linked up…thank you! I found your through Patrica-PVE…I love the art work you did!!
annie
I made this from your blog and it’s dangerous! I think my husband actually cried when the last piece disappeared. It is sooooo good!
We cry about it too! But honestly wasn’t it SO easy! I was happily surprised.. although it would be better for my waistline if it were harder to make!
I was just told yesterday to bring two (count ’em 2!) pies and I could not think of a second one. (First one. Pumpkin. Requested.) I just finished printing out this recipe and tada … Pie #2!!
I can’t thank you enough!
Mary @ SeaQuilts
Just saw this over at Beth’s and omgosh I really could use that pecan pie right now!!! Omgosh it looks delicious!
Just saw this over at Beth’s too & am DEFINITELY going to make this for Thanksgiving!! LOVE that it’s simple & easy to make, yet looks SUPER YUMMY!!
Thanks for sharing 🙂
Hi, just a quick question…light or dark corn syrup?
Joni, I always have light on hand, so I just use that. I’ve never tried dark! Hope that helps, I have to make this today too!