by Josie Kafka
Chocolate Pecan Pie
For any family gathering of more than three people, I am assigned the task of baking pies. (I am also always assigned the couch instead of a real bed, but that’s what I get for not being married yet.) Although I love to bake, I had always disliked baking the traditional Thanksgiving pies of pecan and pumpkin, since those are two of the grossest pies in the world.
That all changed one fateful year when I bemoaned the messy displeasure of baking food I don’t plan to eat to my cousin-by-marriage Beth. She gave me a delightful solution, and one that’s so much tastier than the original: chocolate pecan pie.
• 2 tablespoons butter
• 4 ounces semi-sweet chocolate
• 3 eggs, slightly beaten
• 1 cup Karo syrup (light or dark)
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1 ½ cups pecan halves
• 1 9” pastry crust
• Melt the butter and chocolate in a pan and let it cool just a bit.
• Mix in the eggs, Karo, sugar, and vanilla.
• Stir in the pecans.
• Pour into the pastry shell.
• Bake at 350 for 50 to 60 minutes.
• Impressive your relatives with the exciting new twist you’ve added to the holiday celebrations.
Got a tasty pie recipe to share? Post it in the comments!