We are now less than a week from Thanksgiving. It’s the Super Bowl of food. I’m sure I could come up with something about how the QB is the turkey and the special teams is dessert, but that would be ridiculous as there are times when I barely understand football and, well, it’s just lame. Oh, look I did it… I’m lame.
I’m looking forward to Thanksgiving but I’m mainly looking to the time off of work. FOUR DAYS! And I just can’t wait to watch the parade followed up by the dog show.
Sure, the food is great but it’s a whole hell of a lot of work. The turkey isn’t that bad in terms of prep & active cooking time but it’s all the sides. And the sides are the best part. Spoonfuls of mashed potatoes, rolls, green bean casserole. Nothing is too difficult buy you just have to plan, prep, and cook according so that it’s all ready at the right time. TA-DA!!!
I feel that Thanksgiving is also about the appetizers. That might be my favorite part of Thanksgiving. I love snacking so I love snagging some Swedish meatballs, pepperoni, veggies and dip, and cheese and crackers. I love it so much that I’m barely hungry when it comes time for dinner. And forget about dessert. Stuffed.
So I’m enjoying my dessert early!
I totally enjoyed having a slice of this Double Chocolate Pecan Pie while staying up late to work on a deadline this week. It made staying up to work on it pretty enjoyable. Have a bite. Write some sheet notes. Have a bite. Tag elevations. And so on.
This pecan pie is for the chocolate lovers in your life. There are chocolate chips and chocolate liqueur in the pie. Unlike Bourbon Pecan Pie, you don’t really taste the booze. It doesn’t have that kick like the bourbon, just a nice smooth chocolate flavor.
I suggest that if you make the pie a day or so in advance that you put it back in the oven on a low temperature (200 degree or so) just to gently warm it up so that chocolate just gets ooey gooey again. Then you top it off with some whip cream. I added some of the chocolate liqueur to my whipping cream before I beat it. Sorry, I just couldn’t resist.
Pecan Pie is Prices favorite Thanksgiving food. I love the appetizers. What are you most looking forward to?
Double Chocolate Pecan Pie
Makes a 9″ Pie
- 1/2 Cup sugar
- 1/4 Cup (1/2 stick) unsalted butter, room temperature
- 1 Tablespoon all purpose flour
- 3 large eggs
- 3/4 Ccup dark corn syrup
- 1/4 Cup chocolate liqueur
- 1 teaspoon vanilla extract
- 6 ounces chopped pecans
- 3/4 Cup semisweet chocolate chips
- 1 purchased frozen deep-dish 9-inch pie crust, or a homemade crust
- 1/2 Cup Heavy Whipping Cream
- 2 Tablespoons chocolate liqueur
- Preheat oven to 375°F.
- Beat thesugar and butter in medium bowl until smooth; beat in flour. Gradually beat in the eggs, corn syrup, then chocolate liqueur, and vanilla extract. Mix in chopped pecans and chocolate chips. Pour filling into crust.
- Bake pie until filling is puffed around edges and just set in cente, about 45 minutes. Cover the pie crust edge if browning too quickly.
- Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Beat the cream and chocoalte liqueur in a medium bowl until peaks form. Serve with the pecan pie.
Slightly adapted from Bon Appétit | December 1996