Today is my last day on the couch, thankfully. School policy dictates that I must be fever-free for 24 hours before returning to school, and though I am fever free today, yesterday I was still a little warm. Also, there’s snow happening outside, and that’s not something I want to be driving in right now.
While I was sicker, my dad sent me pictures of his cat cuddled up with him. Izzy’s not much of a cuddle-bunny (unless she wants food), but I did manage to coax her once or twice onto my fuzzy blue blanket.
I may or may not have had papaya in my pocket. Or chocolate pecan pie. That would yield quite a messy pocket though.
This pie and I go way back, long before Bashful Bao was a glimmer in my eye. Most of the time, this was a visiting pie. I’d make one before going to visit friends at different colleges.
It eventually got so popular, whenever I’d show up at a particular school (you guys know who you are!) I’m pretty sure chocolate pecan pie were the first words out of their mouths, followed by, “Oh, hi, so glad you’re here too.”
So it’s a clearly a good pie: fudgy, gooey, decadent. Definitely one of my favorite pies, a recipe I fall back on whenever I need a reliably simple and delectable dessert. Or something to distract me from my lingering symptoms.
One Year Ago: Dulce de Leche Cheesecake Bars
- pie crust-homemade or store-bought
- 1 cup light corn syrup
- 2/3 cup sugar
- 3 large eggs
- ½ tsp salt
- 1/3 cup unsalted butter, melted
- 1 ½ cups semi-sweet morsels
- 2 cups toasted pecans, chopped, reserving a handful for decorating on top
- Preheat oven to 375 degrees F. Roll out pie crust on a floured surface and fit it into a greased 9” pie plate. Set aside.
- Combine the butter and chocolate in a medium bowl and set over a medium saucepan filled with 1” of simmering water. Stir until butter and chocolate are melted and well combined, then set aside. In a large bowl, combine corn syrup, sugar, eggs and salt. Add in the chocolate mixture and stir until well combined.
- Add in the chopped pecans and stir until well distributed. Pour filling into pie crust and arrange whole pecans on top.
- Bake for 50-55 mins, or until filling is set, and a toothpick inserted into the middle comes out clean. If the top is browning too quickly, cover the pie with foil and continue baking.
- Remove pie from oven and let cool completely on a wire rack. Serve with your favorite pie accompaniments.
For a great & simple pie crust recipe, click here.