I have never really cared for pumpkin pie.
There! I said it.
I know! I KNOW!
It is sacrilegious not to really like pumpkin pie, but there it is.
Oh, I have eaten my fair share, smothered in cool whip, because that is what you do on Thanksgiving. And when there really isn’t any other dessert except pie, and you have a sweet tooth teeth like I do, you eat what is there.
Now my favorite pie is pecan. I heart pecan pie, and if you add chocolate to a pecan pie, well, I tell ya… it is like I have died and gone to chocolate heaven.
Vibi from La Casserole Carrée picked today’s TWD WWD (Wednesday with Dorie). It is called Two-fer pie and it is both pumpkin and pecan pies combined into one.
The recipe called for light corn syrup, but I have always been a huge fan of dark. I lay that blame solely at the feet of my Grandma who would make the most fabulous pancakes EVER! She would slather them in butter and let them go swimming in a pool of dark, rich Karo syrup.
I tried to like this pie. I really did.
I had hoped that the thick, syrupy, pecany topping would over power the pumpkin bottom, but it wasn’t to be so.
Maybe if I had smothered it in cool whip.