Friday, November 25, 2011

Chocolate Chip Pecan Pie

By Christy

Well it is hard to believe that Thanksgiving 2011 has already come and gone. Where does the time go?!  Thanksgiving this year was bittersweet to me in several different ways but one big reason was because this year I had to work Thanksgiving in Nashville. It's crazy to think that I am 26 and this is the first year I can ever remember that I wasn't at home helping mom prepare for the big day. So I took it upon myself to prepare something at home the night before since I was driving to see the family after work on Thanksgiving. I have mentioned before that pumpkin pie and things of that nature just aren't really my favorite so I picked another classic thanksgiving dish but gave it a "Christy" twist… chocolate! I have made this recipe many times before and it is an oldie but goodie recipe that is always super delicious, super easy to make, and a hands down crowd pleaser. The recipe is actually so easy, it doesn't even need a mixer! All you need are the ingredients, a mixing bowl/spoon, and oven and you can be the creator of this delicious masterpiece!! 

Another testament to it's deliciousness…. it was the only dessert at our Thanksgiving that was eaten in its entirety the first time around!

1 unbaked pie shell
2 whole eggs
2/3 cups granulated sugar
1/2 cup corn syrup
1/2 teaspoons salt
2 tablespoons melted butter
1 teaspoon vanilla
1 cup chopped pecans
1 cup chocolate chips
Pecan halves

1) Preheat oven to 425
2) Mix together eggs, sugar, salt, corn syrup, butter and vanilla
3) Stir in chopped pecans and chocolate chips
4) Pour the mixture into a the pie shell. 

5) Decorate the top or cover the entire top with pecan halves

6) Bake for 15 minutes
7) After 15 minutes at 425, reduce the temperature to 350 and remove pies shortly to add a foil rim over the pie crust edge to prevent the crust from burning. Bake for another 30-45 minutes… basically until the top is lightly browned. 
Yes…. I made one with a  smily face on it. LOL

 PS:  This recipe freezes well. I doubled my recipe since the pie crusts came in packs of two and froze the other pie. I wrap mine in plastic wrap and then foil to ensure its freshness. It should last up to 3 months frozen.

Hope everyone had a wonderful Thanksgiving!

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