‘Tis the season for family gatherings, holiday celebrations and, most importantly, festive feasting! Hands down, my favorite course of any feast is dessert. And at Thanksgiving, the traditional pumpkin pie and pecan pie are staples in our home. There is no way you can go wrong in making either of them!
That said, however, I have found the BEST way to prepare a pecan pie. One of the ingredients that has always turned me off from pecan pie is Karo syrup. Really, what is all that gooey, overly sweet stuff mixed in with the pecans? My dad would take issue with such a statement (he loves Karo and pours it liberally over his pancakes) but as a mom who tries to avoid food with high fructose corn syrup, I was delighted to find a recipe for pecan pie that just uses butter and sugar!
I have also discovered another ingredient which takes the traditional pecan pie to the next level, or rather, beyond the stratosphere: chocolate! Adding a full bag of chocolate chips to the bottom of the pie shell (before pouring in the filling) will create a chocolate pecan pie confection that is delightfully delectable.
May this twist on the traditional dessert be a new treat to add to your holiday feasts!
Pecan Pie
Ingredients:
2 eggs
½ cup butter, melted
1 cup light brown sugar
¼ cup white sugar
1 T all-purpose flour
1 T milk
1 t vanilla extract
1 cup chopped pecans
1 10 oz. bag chocolate chips (my choice: Ghiradelli’s 60% Cacao Bittersweet)
1 cup (or more) whole pecans for topping
1 pie crust (your homemade variety, or for ease, I use Pillsbury’s pie crust that you buy in the refrigerated section and roll out into your own pie plate)
Step One
Preheat oven to 400 degrees. In a large bowl, beat eggs until foamy, then stir in melted butter.
Step Two
Add brown sugar, white sugar and flour and mix well. Add milk, vanilla and finally, the chopped nuts.
Step Three
Put uncooked pie crust in pie plate.
Step Four
Add chocolate chips, completely covering bottom of pie crust.
Step Five
Pour pecan filling over chocolate chips. Top with whole pecans.
Step Six
Bake in preheated over for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30-40 minutes, or until done.
PECAN PIE
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Ingredients:
2 eggs
½ cup butter, melted
1 cup light brown sugar
¼ cup white sugar
1 T all-purpose flour
1 T milk
1 t vanilla extract
1 cup chopped pecans
1 10 oz. bag chocolate chips (my choice: Ghiradelli’s 60% Cacao Bittersweet)
1 cup (or more) whole pecans for topping
1 pie crust (your homemade variety, or for ease, I use Pillsbury’s pie crust that you buy in the refrigerated section and roll out into your own pie plate)
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Directions:
- Preheat oven to 400 degrees.
- In a large bowl, beat eggs until foamy, then stir in melted butter.
- Add brown sugar, white sugar and flour and mix well.
- Add milk, vanilla and finally, the chopped nuts.
- Put uncooked pie crust in pie plate.
- Add chocolate chips, completely covering bottom of pie crust.
- Pour pecan filling over chocolate chips.
- Top with whole pecans.
- Bake in preheated over for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30-40 minutes, or until done.
Delicious!
Thanks, Ellen! I hope you had a very happy Thanksgiving, filled with lots of yummy treats.
I hope someone in our family makes your delicious pie! I’m not the best pastry pie shell maker, so will look for the refrigerated one at the store.
JFGG
I hope your dreams come true this holiday season, Jo Frances! It’s such an easy pie to make (and yes, the refrigerated roll-out pie dough is the best) with amazing results. Happy holidays!