We had a two-part Thanksgiving celebration this year. The first part was the traditional family run and dinner with my parents in Palmer Lake with delicious food and spectacular weather. One thing I love about holidays at my parent's house is that my mom has decorations and dinnerware for, literally, every holiday. It is astounding. I aspire to decorate like my mom someday! After dinner, we headed north to Golden for dessert and football at E&S's house - the "kids" celebration if you will. I was planning to bring this Apple Cider Cream Pie that I recently made (it was delicious - definitely try it as a variation on traditional apple pie), but remembered that Doug was going to be there and I was long overdue to fulfill my promise to him of a homemade pecan.
You see, back in September Doug generously let me raid his plum tree for my Plum Crumble and I promised him a pecan pie in return. It was time to repay my debt.
This pecan pie recipe comes from my dear friend K who went to law school in the south and is the person to whom I turned for a "classic" pecan pie recipe. Who knew this pie was so simple? And delicious? And looks so beautiful with its concentric circles of pecans? Doug ate this and said he enjoyed it on Thanksgiving... and then we hosted a trivia night on Friday and he ate the leftover pie so I assume he approved - phew!
Chocolate Pecan Pie
Recipe from K's friend Lyndsey
1 pie crust (I always use Foolproof Pie Crust from Cook's Illustrated. If you don't want to take my word for it, Smitten Kitchen has also blogged about how great this crust is. Otherwise, just use your favorite crust!)
3 large eggs, beaten
1 cup dark brown sugar
1 cup dark Karo syrup
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 tablespoons melted, unsalted butter
1 tablespoon bourbon
1 cup chopped pecans, plus whole pecan halves for decorating
1/4 cup mini dark chocolate chips
Preheat the oven to 350 degrees. Whisk together all of the ingredients except the pecans and the chocolate chips. Stir in 1 cup of generous pecans (a generous cup, even). Line a pie dish with your crust. The crust does not need to be blind-baked before you add the filling. Spread the chocolate chips on the bottom of the pie shell. Pour the pecan mixture on top of the chocolate chips. Decorate the top of the pecan mixture in with pecan halves.
Bake the pie at 350 degrees for 45-60 minutes until top no longer jiggles in the center. Allow the pie to cool on a cooling rack. Serve the pie slightly warm or at room temperature.