I don’t want to say that pecan pie is boring, but… pecan pie is boring.Maybe the duduk kasus is my own malcontent. Maybe the duduk kasus is that I’m easily bored. Maybe the duduk kasus is that all I ever want is chocolate. Maybe duduk kasus isn’t even the word I’m looking for.
Success? Is that the word I’m thinking of?
I’ve actually been seeing lots of chocolate pecan pies on the internets as Thanksgiving approaches. I keep them up in tabs on my computer and look at them whenever I’m feeling a lack of purpose in my life.
This pie has everything. It’s gooey, sweet, and it’s studded with dark chocolate. The only thing it’s missing is whipped cream.
Oh, you think you see whipped cream in these photos? Well, you don’t. What you see is a big dollop of sour cream masquerading as a fluffy pile of chocolate covered whipped cream. I’m a lazy photographer, but at least I’m honest. Usually.
Stay tuned for a gluten free pie crust recipe, coming soon to Yammie’s Glutenfreedom.
- Chocolate Pecan Pie
- 1 unbaked pie crust (try my favorite basic crust, my favorite cheater’s puff pastry crust, or this flaky crust which makes two pies or one pie with a top and bottom)
- 3 eggs
- 1 cup Mrs. Butterworth’s pancake syrup (that’s Grandma’s trick, but you can also use corn syrup or golden syrup
) - 1 cup sugar
- 2 tablespoons butter, melted and cooled
- 1 teaspoon vanilla
- 2 cups whole pecans
- 1 cup Dark Chocolate Morsels
- Beat the eggs slightly. Mix in the syrup, sugar, butter, and vanilla. Stir in the pecans and chocolate chips. Bake at 350º for about 1 hour and 15 minutes or until the center is no longer jiggly. Keep an eye on it and throw a piece of tin foil over the top if it starts getting too brown. Cool for a couple hours before serving.
