Pumpkin pie is the star dessert of Thanksgiving season, and while it's fine, chocolate pie is divine.
The sweet and salty combination of pecans along with chocolate all together in a flaky crust is amazing.
This is my go-to dessert no matter the season. It always turns out perfectly, and with the exception of a few people who just don't like nuts, it's always a huge hit ... even outshining the pumpkin pie at times.
Here's a recipe I clipped long ago from The Washington Post food section and have made countless times since:
- Pastry crust for a 10-inch pie (I use a frozen one, but you can make your own if you like)
- 2 eggs
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, melted
- 1 teaspoon vanilla
- 2 cups coarsely chopped pecans
- 1 cup chocolate chips
- Whipped cream or vanilla ice cream for topping
Preheat oven to 400 degrees and place pie dough in pan.
Whisk the eggs together to blend, add in sugars, flour, and salt and whisk until smooth. Then add the melted butter and vanilla.
Stir in pecans and chocolate.
Pour into the prepared pie shell and bake for 15 minutes. Reduce the heat to 350 degrees and continue baking until the filling is set -- about 30 minutes longer.
Image via pbody/Flickr