[Thanksgiving] Chocolate Pecan Pie

This year's Thanksgiving was different...not a bad different, but definitely different.  Our mom was in Florida, tending to our grandmother who was recently released from a rehabilitation hospital. That left our dad to organize our typically elaborate Thanksgiving meal. His solution? Hire someone to make it.

And then, when that fell through at the last minute, he made reservations. Yes, for the first time in family history, we ate out for Thanksgiving. Also, in place of my mother, we had a guest: Boyfriend. Yes, another first! :)

It's funny, really. For the longest time in life, it feels like things will never change. Then one day they do...and you find yourself subtly resisting them. I resisted them-- well, only the one change: eating out, not Boyfriend ;)--by requesting that I still be allowed to make dessert. In the original plan, I was going to make our traditional dressing (cornbread-walnut-pear-apple goodness), but obviously, I couldn't very well bring my own dressing into the restaurant...



Our dessert spread consisted of my chocolate pie (for the nut-haters) and a chocolate pecan pie. I've actually been d-y-i-n-g to make a chocolate pecan pie for months. A pie, however, isn't exactly a good one-person dessert or a bring-to-the-office treat. It's best enjoyed eaten at a table, all at once, with good company. Yes, pie is a holiday dessert.

The recipe I ended up using (with store-bought crust--yes, I'm that food blogger) was one from Annie's Eats. Her recipe (adapted from Baking Illustrated) accounts for the fact that normal pecan pie is already super-sugary, and reduces some of the sweetness in order to make room for the chocolate. So smart! Also unlike traditional pecan pie, this recipe has you prepare the filling by heating it on a double-boiler. This thickens the filling to ensure that pecans and chocolate are dispersed throughout the pie, no "pecan" or "chocolate" layer here!

The result was a perfectly rich and evenly baked pie that I could easily eat for breakfast, lunch, and dinner for a week.



We enjoyed the pies in the evening for "dinner", while watching The Hunger Games. In the end, we all decided to continue with the "untraditional" theme...Thankfully.

Chocolate Pecan Pie

Slightly Adapted from Baking Illustrated, via Annie's Eats

Servings: 1 pie

1 pie crust
3 tablespoons unsalted butter
3/4 cup light brown sugar
1/2 teaspoon salt
2 eggs
1/2 cup light corn syrup
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 cup chopped pecans
1 cup semi-sweet chocolate chips (I used Hershey's Special Dark)

• Note on the crust: Original directions suggest to bake crust beforehand, I partially baked mine and suggest that you bake yours fully. Due to the low temperature that the pie is baked at, the crust may not have a chance to harden fully.

• Preheat oven to 275 degrees. Use a double-boiler, or set a heat-proof bowl over simmering water on stovetop. Melt the butter in bowl. Once melted, remove the bowl and stir in sugar until the sugar is absorbed. Beat in eggs, syrup, vanilla, and bourbon. Return to heat and continue to stir frequently until the mixture turns shiny and hot to touch (about 130 degrees). 

• Remove from heat and stir in pecans. Sprinkle about 1/3 cup of chocolate chips onto the prepared crust. Pour the pecan mixture over the chips and sprinkle to remaining chips on top. Use the spoon to gently press the chocolate into the mixture. 

• Bake for 50-60 minutes or until the center is slightly soft but set. Allow to cool for about 4 hours before serving.