I love pie!

Who doesn’t right? I love pie more at Thanksgiving then ever. The fantastic Centsational Girl did a post on it this weekend where she featured two to die for yummy looking pies.

It got me to thinking about my favorite Thanksgiving pie – Chocolate Pecan Pie! It is from an old back issue of Domino (hope you aren’t tired of my incessant references to my love of Domino) and I have made it for the last two years for Thanksgiving. It is awesome for several reasons.

1. You can make it the day ahead of time.
2. The bitter of the chocolate with the sweetness of the corn syrup is ahh wonderful.
3. It is a nice switch up from just regular pecan pie.
4. It is VERY easy.

There is only one bad thing about it – it is full of butter and fat. However, if you just eat a tiny piece does it really matter after the potatoes, gravy and stuffing you just had … nah!

Chocolate-Pecan Pie

1 tbsp butter

   Plus 6 tbsp melted

   Plus another 5 tbsp. melted (these must all be separate)

1 package (7 oz) of shortbread cookies

3 eggs lightly beaten

1 cup sugar

¼ tsp salt

1 cup dark corn syrup

3 oz. unsweetened baking chocolate, coarsely chopped

1 cup pecan halves

Preheat oven to 375 degrees. Grease a 9” pie plate with 1 tbsp butter. Place the shortbread cookies in a food processor and pulse until they are fine crumbs. Then add the 6 tbsp melted butter and pulse a few time to combine. (Yes, I just asked you to add butter to “butter” shortbread cookies. I know - just typing it blocked up my arteries a little.)

Transfer mixture to the pie plate, and press firmly and evenly to form a crust. I find if I use my fingers, I get little dimples all over the bottom. Try the back of a large spoon that you can “roll” back and forth. Place the plate in the freezer for 5 to 10 minutes to get firm.

Meanwhile, in a large mixing bowl, combine the eggs, sugar, salt, corn syrup, chocolate, 5 tbsp of melted butter (more butter!) and pecans and stir until the mixture is uniform. I highly recommend using a wooden spoon or something else VERY stiff! Take the pie plate out of the freezer, and place on a baking sheet (this is very important unless you want a very messy oven). Pour the chocolate mixture into the pie plate, and put it in the oven. Bake for 55 minutes, remove and let cool completely before serving.

You have to try it! Lemme know if you do!

I am linking up with Debra at the Bungalow for a Sharing Thanksgiving Party! Join the fun!

P.S.  Don't forget to enter my Giveaway here!  You don't want to miss out on getting this!

I am also going to link this up with Cheri's Thanksgiving Traditions party! Thanks for the invite Cheri!

And since I haven't done anything else DIY this week I am throwing this in for DIY Day with Kimba. I am going to have a good one for next week though!

I also must thank Christy at Embellished Bayou for inviting me to her "Let's Go Nuts" Party. There are some awesome recipes out there so make sure you do a little party hopping with her as well!