Monday, November 15, 2010

Chocolate Pecan Pie


I am addicted to cookbooks.  Oftentimes, I like reading them and looking at the pictures, daydreaming about baking for hours.  I really love church cookbooks.  Man, those ladies (and gents) can bake.  Those spiral bound collections of everyone's family recipes are fantastic.

This chocolate pecan pie is from my mother in law's church cookbook.  I tweaked it a little bit, the original recipe only had pecans for garnish and I love pecans so I amped up the amount of pecans.

Chocolate Pecan Pie adapted from A Taste of Asbury
1 9 inch pie shell-honestly, I used Pillsbury's ready to use crust, I was in a time pinch
Filling:
1 cup light corn syrup
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla
3 eggs
1 cup chocolate chips
1 cup pecan halves

Beat together the corn syrup, sugar, butter, vanilla, and eggs.  Mix in chocolate chips and pecans.  Pour into pie shell.  Bake for an hour at 325 degrees or until the filling is set.  Allow to cool because the combination of corn syrup and hot chocolate chips will burn your mouth like none other.

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