My dears, let me introduce you to my new favorite fall dessert. Yep, my chocolate chip pumpkin muffins have been kicked to the curb (except that now that I thought of them, I'm so tempted to make them!) to make way for this beauty:
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| another great recipe from Tupelo Honey |
I tried to give a few slices of this one away, but Josh refused. Yep, we ate the entire pie ourselves (over several days of course...because chocolate pecan pie is a perfectly acceptable breakfast item.) Trust me, this recipe is a total winner and will make you the hit of your holiday party this season! Check it out:
Ingredients:
pie dough (i always use premade!)
3/4 cup light corn syup
3/4 cup sugar
1/8 teaspoon sea salt
3 eggs
1 teaspoon vanilla extract
3 tablespoons tupelo honey
1/2 cup unsalted butter, melted
1 and 1/2 cups pecan pieces
1/2 cup semi-sweet chocolate chips
directions:
1) roll out pie dough into 10" pie pan and crimp edges
2) in a large bowl combine light corn syrup, sugar, sea salt, eggs, vanilla and honey. mix well.
3) stir in the melted butter and pour entire mixture into pie crust
4) top with pecan pieces and semi-sweet chocolate chips
5) bake at 350 degrees for 1 hour 15 minutes (or until the crust is brown and the pie filling is bubbly)
tips:
-if you don't have honey on hand, you can use a total of 1 cup light corn syrup and 1 and 1/2 cups sugar instead
-make sure to rotate the pie half-way through baking to ensure even baking. be careful--the mixture is very soup-y while cooking!
-don't hesitate to bring the pie out a little earlier than you think. this pie doesn't really "set" until it starts cooling. its not like making brownies or a cake :)
-serve with a side of ice cream and/or coffee.
-be warned: you will likely get a marriage proposal out of this pie. you're already married? well, you'll probably not have to do the dishes, feel free to make a mess while baking. yes, it is that good!
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