Simple. Quick. Delicious!

 With the holiday season right around the corner, many of us are contemplating menu choices for various parties and family gatherings.


Today I'd like to share  a recipe for an extremely simple, yet also exceedingly delicious {and dare I say, popular among your guests} Pecan Pie...with chocolate!


I found this recipe in the same cook book in which I found my Pear-Cranberry Chutney recipe.  I can personally attest to the simplicity of this pie: I made it several times last year when I was in my first trimester with Lichen, and was tossing my {Christmas} cookies left and right.  If I could scrape myself up off the bathroom floor long enough to whip this baby up and serve it with flair, you can too!!

Chocolate Pecan Pie

• 1 Pie Crust {Personally, I use this amazing recipe}
• 2/3 cup sugar
• 1/3 cup butter, melted {I use Smart Balance}
• 1 cup corn syrup
• 2 Tbsp bourbon, if desired {I omit it}
• 1/2 tsp salt
• 3 eggs
• 1 cup pecan halves
• 1 {6oz} bag of semisweet chocolate chips {1 cup}

Heat oven to 375 degrees.  Prepare pie crust.

In a large bowl, beat sugar, butter, corn syrup, bourbon, salt, and eggs with a hand beater.  Stir in pecans and chocolate chips.  Pour into pastry lined pie plate.  Cover edge of pie crust with 2 - 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.  {I use a "shield" made expressly for this purpose, as I've hear that it is unsafe to bake in foil.}

Bake 40 - 50 minutes or until set.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.



That's it!


See, easy as pie.

If you like this recipe, you may want to click over here for more holiday recipes!





{If you want more inspiration from my kitchen, pull up a chair and stay a while!}