Just in time for Thanksgiving is November’s pie of the month – Pecan Pie. One of America’s favorite holiday pies just happens to be one of my family’s favorite desserts. When the gang at work requested a pecan pie (or two), I turned to page 111 in the Two Chicks from the Sticks: Back Home Baking cookbook and whipped up two of Kathy’s Pecan Pies.
What I really like about the recipe is the ever so slight touch of semi-sweet chocolate nestled under the gooey pecan filling. It takes something ordinary and makes it unbelievably extraordinary. Give it a try.
Your favorite Chick from the North – Jill
Kathy’s Pecan Pie
1 9-inch unbaked piecrust
½ cup butter
1 cup sugar
1 cup light corn syrup
3 eggs, lightly beaten
1 cup coarsely chopped pecans
3 ounces semisweet chocolate pieces
- Preheat oven to 350°F. Line a 9-inch deep pie plate with one unbaked piecrust; set crust in the refrigerator or freezer while preparing filling.
- To prepare filling, in a medium saucepan over low heat, melt butter. Add sugar and corn syrup, increase heat to medium and stir constantly until sugar is completely dissolved. Remove from heat.
- Add eggs one at a time, mixing well after each addition. Add pecans and mix well. Cool mixture for 5 minutes; stir in chocolate pieces.
- Pour mixture evenly into pie shell. Bake for 60 minutes. Do not over bake. If crimped edges begin to brown excessively, cover them lightly with pie guards or strips of foil. Transfer pie to a cooling rack; allow pie to cool completely before serving.
Makes 8 to 10 servings