Chocolate Pecan Pie

On the Friday after Thanksgiving, Alex's family had a tradition. Since no one wants to cook, they would always order barbecue from a restaurant in Gualala, CA. Unfortunately, this last year the restaurant burned down. So this year, Alex's aunt made chili. I made cornbread.

I also wanted to make dessert to go with the chili. When I asked for suggestions, I was offered "chocolate."

Last year, I made apple cider cake. I wanted to do something different. So I decided to make pie. And who doesn't like pecan pie?

Combine the two and I got chocolate pecan pie. It was a winner all around.

Chocolate Pecan Pie
From Oxmoor House

3 large eggs
1 tablespoon whipping cream
1 cup firmly packed dark brown sugar
3/4 cup light corn syrup
6 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped pecans, lightly toasted
2/3 cup pecan halves
1 pie shell (or you could make a crust, but I didn't want to)

Preheat oven to 350 degrees.

In a microwave safe bowl, melt 2 oz of unsweetened chocolate.

Whisk 3 eggs in a bowl. Whisk in brown sugar and next 4 ingredients. Add chocolate and stir in chopped pecans. Pour filling into pastry shell. Arrange pecan halves around outer edge of filling.

Bake at 350 degrees on bottom oven rack for 50 to 55 minutes or until filling is set and pastry stars are browned. Transfer to a wire rack to cool completely.