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Wednesday, November 2, 2011

Chocolate Chip Pecan Pie

This recipe is a family favorite. We always had it as a Thanksgiving treat, and just like the pumpkin pie, my dad was in charge of making it. 

This pie is classic, sweet, and, oh yeah, chocolately.

Yes. I said chocolately. Our family always takes these types of things to the next level. Its like blinging out a pie. With chocolate chips.

Without further ado:

Pecan Pie
1 9in pie crust
4 tbsp butter, softened
3/4 cup light brown sugar, firmly packed
3 large eggs
1 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla extract
3/4 cup dark cane or corn syrup
1 cup broken pecan pieces
1/2 cup chocolate chips

Cream the butter and sugar together until smooth. In a separate bowl, beat the eggs and then blend them into the butter mixture. Sift the cornstarch and salt into the mixture, and then add the vanilla extract. Blend in the cane syrup, followed by the pecans (and 1/2 cup of chocolate chips). Stir until thoroughly mixed. Pour into the pie crust, and float a few whole pecan halves to make a pretty design. Bake for 30 minutes at 325 degrees, then reduce temp to 300 degrees for another 30 minutes, or until center looks firm. Serve warm with vanilla ice cream.


The recipe is good for impressing in-laws, guys, southern ladies (Paula Dean), and co-workers.

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