My favorite pie to make over the holidays is my Chocolate Bourbon Pecan Pie recipe. Every time I make it, it is the first pie to disappear on Thanksgiving. I will never take that off the roster of holiday desserts until told otherwise. However, each year I also like to add something new. Last year I made a Pumpkin Cheesecake Pie Recipe and an Ice Cream Pie Recipe. They were both tasty but I like to try new recipes. I was given the opportunity to check out a new cookbook, Welcome to Honeysuckle Hill by Gwen Rogers. One of my husband’s friends recommended I give it a try. I am a visual cookbook reader, meaning I need to see lots of pictures of the recipes. Probably why I love Pinterest so much. Even if you are not a cook you are going to want to look at this book as the photography is amazing. Look at this chocolate pecan pie recipe.
Here are a few photos from inside the cookbook.
As I was looking thru the cookbook, which is organized by occasion, I found the Thanksgiving section filled with pie recipes. Knowing I needed to try a new recipe, I decided to try the Chocolate Pecan Pie recipe. I had everything on hand, except the bittersweet chocolate chips.
Sorry Gwen, I did not try your crust recipe, just have not perfected that yet so I go with a frozen crust. People are intimidated by pie making and I personally think half the battle is making the crust.
The recipes in this book are easy to follow and most do not contain any obscure ingredients, just things a regular cook would have around or easily available to them.
I melted the chocolate and butter in the microwave instead of on the stovetop. Just stir every 30 seconds until melted.
Mix the eggs until they are foamy. I don’t think my pie recipe requires this I might try it.
After you mix everything together you will have this rich chocolately pie mixture. Can’t wait to see what this will taste like.
I had to bake my pie a little longer than suggested, every oven is different. You don’t want to pull it out until the center is not wiggling a lot, the pie will not set properly.
Doesn’t this pie just look amazing. Rich chocolate, flaked with pecans.
Cut the slices thin as this is super rich and sweet but a great compliment to any holiday dinner or dessert table.
Chocolate Pecan PIe
Chocolate Pecan pie is the perfect combination of chocolate and pecan
- 1 unbaked 10 inch pie crust I used frozen
- 1/2 cup unsalted butter
- 1 cup bittersweet chocolate chips
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup dark corn syrup
- 2 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/4 cup raw pecan halves plus extra for decorating
Preheat oven to 325 degrees. In a heavy saucepan over medium heat, melt together butter and chocolate. I did this in the microwave. Place in a microwave safe dish, heat on high for 1 minute or until melted Stir every 30 seconds.
With electric mixer, beat eggs until foamy. Add sugar, corn syrup, vanilla extract, and salt
Add cooled chocolate mixture to egg mixture, adding a little at first, beat until well blended. Fold in nuts by hand. Pour into prepared pie crust and decorate top with pecans. Place pie on a rimmed baking sheet and bake for 45 minutes or until the middle is set.
Adapted from welcome to Honeysuckle Hill Cookbook