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Chocolate Pecan Pie

I had one of the best IM’s of my life today (or was it yesterday?) when someone from Planet IT IM’d me to ask if I would bring a pie to work.

This, on top of the worst work day I’ve had at MPOW. Do not ask. It has been horrendous beyond horrendous. I have had the worst work day in over thirty years of full-time labor. Can I underscore how bad this day has been?

Then, when I was really at my lowest… tears-on-the-keyboard-lowest… someone else wrote to ask for the recipe. It really is a Super Secret Recipe, because I adapted it from the 1975 Joy of Cooking recipe, and the new cookbook is just not the same.

But the joy was in being asked.

So this is a kgs special, straight from the heart.

Chocolate Pecan Pie

Preheat oven to 375f.

With a mixer or food processor, blend:

3 large or extra-large eggs
1 cup brown sugar
1 cup light corn syrup
5 Tbsp melted unsalted butter
1 teaspoon vanilla
1/2 tsp salt
2 oz bitter chocolate, melted

Unfold one 9″ frozen pie crust into a pie pan (or get dramatic and make your own crust).

Sprinkle 2 cups pecan halves over the shell.

Pour the pie goo over the nuts.

Bake for at least 45″, or until the sides are puffed and the center is quivery. Cool for several hours.

Can be baked a day ahead.

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