When I was in college~~about 450 years ago~~the guy that I was “seeing” at the time took me to meet his family in Kansas for Thanksgiving.
While I was there, I had the most wonderous pie I had ever eaten. It was a pecan pie with chocolate in it.
I. was. in. heaven. and I have been searching for a pie like that ever since.
Yesterday I told you I had these pie crusts I needed to use. So I was trolling through recipe sites to find a pie that would fit my requirements ~~read, anything that I had ingredients for…which consisted of eggs, flour, and chocolate.
I found one that might be like the pie I had in Kansas, and score! I had all the ingredients too.
I weighed out my chocolate. I mixed my milk and semi-sweet. I’m an equal opportunity chocolate eater.
Chopped my walnuts.
Both of these were dumped into the bottom of my new favorite pie crust.
I get my eggs from a friend at church. Aren’t these lovely? You need 2 large eggs, some flour, some sugar, salt and vanilla.
Whisk that all together and pour over your chocolate and nuts.
With the leftover dough, make dodo’s. These things are almost better than the pie.
Bake your lovely pie for about 40 minutes. If you can wait, let it cool. If you can’t, dig in.
Kentucky Chocolate-Pecan Pie
- 1 9″ pie shell, unbaked (recipe below)
- 1 c. semi-sweet chocolate morsels (if you don’t have enough semi-sweet, feel free to mix them like I did)
- 1 c. chopped pecans (if you don’t have enough pecans, use walnuts)
- 2 large eggs
- ½ c. brown sugar
- ½ c. sugar
- ½ c. butter, melted
- ½ c. flour
- pinch salt
- 1 tsp. vanilla
Spread chopped nuts and and chocolate over the bottom of the pie crust. In a small mixing bowl, whisk rest of ingredients and pour over nuts and chocolate. Bake at 325º for 35-40 minutes.
My new favorite pie dough.
Good For Almost Everything Pie Dough~~Dorie Greenspan
- 1½ c. flour
- 2 tbsp. sugar
- 3/4 tsp salt
- 1 1/4 c. butter~~this needs to be either frozen or very cold, chopped into tbsp. size pieces.(no margarine allowed)
- 2½ tbsp. shortening~~again, very cold or frozen, chopped into 2 pieces
- about 1/4 c. ice water
Put flour, sugar and salt into your food processor. Pulse to combine. Drop butter and shortening and pulse till fat is cut into flour. Don’t over do. Dribble a few tbsp. of water in and pulse. Don’t add to much water. Refrigerate for at least ½ an hour before rolling out.
This dough goes together so quickly and with so little effort, and the flavor is the best I have ever had. Before I start mixing any of this up, I cut off about 2 tbsp. of my buttered flavored crisco stick, and put it in the freezer. By the time I am ready for it, it is ice cold, and perfect for the recipe.
Sadly, this pie tastes nothing like the pie I had in Kansas. If anyone has a recipe for a pecan pie with chocolate in it, I’d love to try it out.
I have an extra pie crust.