In my family, we always have two pies for Thanksgiving; pumpkin and pecan. My grandma usually makes them, however this year, we had lots of family in town and my grandma was busy entertaining them, so I made the pecan pie. Instead of the usual, I opted for a chocolate pecan pie, which tasted more like a brownie. Everyone loved it! There weren't any leftovers at all. The hardest part about this pie is toasting the pecans. They burn very easily so you have to keep a close eye on them and make sure that they are only in the oven for about 5 minutes. Also make sure to the let crust sit out for long enough if you are using the premade kind. If it is too cold, it will crack when you try to roll it out in the pan. Also, while the pie is baking, it puffs up like a cake, so don't worry when you see it with a rounded top, it will deflate after you remove it from the oven. I hope you all had a great Thanksgiving! Enjoy!
Ingredients:
Directions:
- Premade pie crust (or you can make your own)
- 4oz bar of sweet baking chocolate
- 1/2 cup of butter
- 1 cup of sweetened condensed milk
- 1/2 cup of chopped pecans
- 1/2 cup hot water
- 1 teaspoon vanilla
- 2 eggs
Directions:
- Heat the oven to 350 degrees and toast the pecans for about 5 minutes. Make sure to check them frequently because they burn easily.
- Roll out the pie crust into the pie pan and press down. You can make a design on the edge by following the instructions here.
- In a small sauce pan, melt the butter with the baking chocolate on low heat. Once melted and combined, add the sweetened condensed milk and stir well.
- In a separate bowl, combine the egg, water and vanilla and mix well.
- Remove the saucepan from heat and combine with the mixture in the bowl.
- Add the pecans to the batter and pour into the pie crust.
- Bake at 350 degrees for approximately 45 minutes. The pie is done when a toothpick comes out clean from the center.