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Countdown day two ~ pecan pie - What's cooking in Sally's kitchen
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blueberries4sal
blueberries4sal
blueberries4sal
Wed, Nov. 23rd, 2011 02:31 pm
Countdown day two ~ pecan pie


Pecan Pie with chocolate chips on top

The Giant felt like a steam bath today. I did NOT need that as I slogged through the isles doing the massive shopping chore. Also picked up the fresh turkey. Today I'm making the pecan pie, cranberry relish and the spinach gnocchi. The pie is in the oven, so this afternoon I'll tackle the gnocchi and the relish.

I'm wiped already. Tomorrow is the soup, stuffing and the turkey.

Pecan Pie with chocolate chips*

INGREDIENTS

1 small bag of semi-sweet chocolate chips
1 cup Karo® Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust (I make my own classic pie crust)

INSTRUCTIONS
Preheat oven to 350°F.

• Line pie crust with enough semi sweet-chocolate chips to cover the bottom
• Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust
• Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

* Note, in the picture the chips are on the top of the pie. That's because I forgot the first step until after I'd filled the pie shell, so I added them on top. But a layer on the crust is really preferable.

3CommentReplyShare

djaza
djaza
djaza
Wed, Nov. 23rd, 2011 08:59 pm (UTC)

ahhhh dang, makes my mouth water! Happy Thanksgiving Sally.


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marstokyo
marstokyo
Mars Tokyo
Thu, Nov. 24th, 2011 02:00 am (UTC)

Thanks D!


ReplyThread Parent
marstokyo
marstokyo
Mars Tokyo
Tue, Dec. 6th, 2011 04:45 pm (UTC)

AFTER NOTE:this pie got RAVE reviews with some people saying it was the best pie they ever tasted!! Wooo Hooo!


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