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Chocolate Pecan Pie

Katie Bug – Our New Dog

Matt’s birthday was this past weekend. Since his birthday is around Thanksgiving, pumpkin often figures into his birthday dessert. I’ve made an effort to change it up over the years and have made him a mocha ice cream pie, panna cotta, pecan pie, and bread pudding. Matt is not a huge cake fan, except for carrot cake (maybe next year?!?). This year, we had a few friends over to celebrate Matt’s birthday and to meet our new dog – Katie. Yes, that’s also my name. When you adopt a senior, special needs Aussie you can’t just change her name, so we call her Katie Bug, Katie Jr., Katie Pup (I’m now known as Katie Human to our friends), etc. I hope she can one day join me on a rug in the kitchen while I cook. Right now, she is too scared to venture into the kitchen unless it is a quick visit for a green bean treat. She loves her green beans! I loved that Will kept me company in the kitchen. I didn’t mention it, but we lost him in July. He was almost 15½. He was a wonderful dog and is greatly missed. We are thankful to share our home with another dog. We adopted Katie on November 17th, she is a sweetie and a welcome addition to our family. 

I baked Matt one of his favorite desserts for his birthday – a chocolate pecan pie. I made it completely from scratch. Haven’t done that in years. Yes, I cheat sometimes and use store-bought crust (Immaculate Baking Company’s refrigerated pie crust is good and easy). When I say “by scratch,” I mean it: gathered the pecans while walking through our neighborhood, shelled them on the front porch (yes, we live in Alabama!), and made the crust (thank you Ina Garten). Then topped the pie with a little “Matt Man” cutout :).  Hope you like it. It’s great for a birthday (or any day!).

Chocolate Pecan Pie

Chocolate Pecan Pie (Print recipe)

Crust:

6 tablespoons cold salted butter

2½ tablespoons cold vegetable shortening

1½ cups flour

1½ teaspoon sugar

½ teaspoon salt

3 to 4 tablespoons ice water

Dice the butter. Put the butter and vegetable shortening in the refrigerator while you prepare the dry ingredients. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is about the size of peas. With the processor pulsing, gradually add the ice water. Pulse until the dough begins to form a ball. Pour dough onto a floured surface and form into a ball. Take care not to overwork it. Wrap in plastic wrap and refrigerate for 30 minutes. Roll into a circle on a floured surface, gently fold, place in a pie dish, and crimp the edges.

Filling:

3 eggs

1 cup white sugar

1 cup corn syrup or golden syrup

1 tablespoon melted butter

1 teaspoon vanilla

¼ salt

2 cups pecans

¼ to ½ cup chocolate chips (depends on how much you like chocolate)

Preheat oven to 350°F.

Lightly beat the eggs. Stir in the sugar, syrup, butter, vanilla, and salt. Mix well. Stir in pecans and chocolate chips. Pour pecan filling into pie crust.

To prevent over-browning, you can cover the crust edges with pie shields or pieces of aluminum foil. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Remove crust shields after about 45 minutes. Cool for 2-4 hours on a wire rack before serving.

Doneness Hints from the Karo website:

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done.

Variation:

For something different, add ¼ to ½ cup of shredded coconut.

Credits:

The crust is based on a crust recipe from Ina Garten and the pie filling is based on the Karo Syrup recipe.

 

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  1. November 30, 2012 at 12:25 pm

    Love the story and glad to meet Katie Bug. She is a beautiful dog.

    • November 30, 2012 at 12:26 pm

      Thank you! Katie Bug is as sweet as she is beautiful.

  2. LLOYD DAVID MARKS
    November 30, 2012 at 5:12 pm

    MY GOODNESS….Did you REALLY pick the pecans and shell them from a local tree?? OH MY…..Gotta find that tree!!!

    • November 30, 2012 at 5:44 pm

      Yes, I did! Actually from several local trees. I have cargo pants with lots of pockets for gathering :) I like new crop pecans, and they don’t get much “newer” than these!

  3. Cyndia
    December 1, 2012 at 10:36 pm

    Oooh, yum! The pie was delicious! I know mine will never be as good, but I’ll give it a go anyway!

    • December 2, 2012 at 9:02 pm

      Thanks Cyndia – I’m sure it will be delicious :)
      If you like coconut, it’s a nice addition. You might like it.

  4. January 29, 2013 at 5:51 pm

    lovely….both Katie and the recipe…although i love this dessert, never really tried making a chocolate pecan pie myself..would definitely try it now :) thnks for sharing!

    • February 5, 2013 at 4:38 pm

      Thank you! Katie Bug is a sweet pup : ) Hope you try the recipe and that you like it!

  1. December 4, 2012 at 5:10 pm

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