Party Panache, Chocolate Pecan Pie
What do you do when life hands you pecans?
Why you make a Chocolate Pecan Pie of course!
A client gave HHjr a huge bag of pecans from his farm. Lots of pecan trees in Alabama ya know…The inspiration here came from giving Super Boy something to do on a cold gloomy Saturday…
So, what do you need to shell pecans? A baseball bat, a hammer and a pair of pliers!
There was fierce determination in the air, just because we didn’t have a proper nutcracker, that did not deter them!
HH arrived with yet another tool, a mallet I think…Men love to tell each other what to do, and how to do it a better way!! I couldn’t take it so I went into the kitchen to get the pie crust ready. {AND to get some nice shelled pecan halves out of my freezer…shhhhh} There are woods right behind our patio and they look TERRIBLE this time of year so just forget you saw that…
They did actually shell about 1 1/2 cups worth of pecans, so I added some chocolate chips and poured the egg custard into the shell
and placed some of my secret pecan halves around the edge…
YUM! So, if I was having a party…
I might kick it up a notch with a mini compote of Creme Brulee ice cream
With a ruffled placemat and a dark rattan charger
a little WOW factor…
to make everyday pecan pie
Something Party Special!
Here’s the recipe:
CHOCOLATE PECAN PIE
Ingredients
- 1 9″ pie crust unbaked
- 3 eggs
- 1 cup light Karo syrup
- 1 tsp vanilla
- 3 T bourbon
- 1 cup sugar
- 1/8 tsp salt
- 2 T butter melted
- 1 1/2 cups chopped pecans
- 6 oz. semi sweet chocolate chips
Instructions
- Put pecans into unbaked pie shell and sprinkle with chocolate chips.
- Beat eggs well.
- Add the karo syrup, bourbon, butter, vanilla, sugar and salt. Mix and pour into pie shell.
- Bake at 375 on a cookie sheet for 40 minutes or until center is set. Cool and refrigerate.
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Thanks for visiting today, I would love for you to leave a comment at the bottom of the page…
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I’m joining some of these great parties this week:
the Tablescaper for SEASONAL SUNDAY
Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY
Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY
The Gunny Sack for WHAT’S IN THE GUNNY SACK?
Memories by the Mile for TUESDAY TRIVIA
Savvy Southern Style for WOW US WEDNESDAY
Cuisine Kathleen for LET’S DISH
Rattlebridge Farms for FOODIE FRIDAY
Alderberry Hill for MAKE THE SCENE MONDAY
The Dedicated House for MAKE IT PRETTY MONDAY
No Minimalist Here for OPEN HOUSE THURSDAY
the Answer is Chocolate for BFF OPEN HOUSE
The Busy Bee’s for THURSDAY BLOG HOP
Crafts ala mode for WHAT TO DO WEEKENDS
check out these amazing blogs!
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Looks delicious! Reminds me that I really should make a chocolate pecan pie soon!!! 🙂
Kenley
Yummy Pie! I have pecans in the freezer and I think this post has inspired me to bake a pie! Your recipe sounds delicious and the pie baked up to perfection! Thanks for sharing your recipe.
Have a great weekend.
This yummy pie was really a joint effort! And it looks scrumptious!!! Thanks for sharing it at ON THE MENU MONDAY!
This looks soooo good! Thank you for sharing. You will be one of the features at the Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again at the bash! Toodles, Kathryn @TheDedicatedHouse
Yumm! Do you know the substitution for Karo syrup!?
The recommended substitute is agave nectar. Corn syrup often gets a bad rap because it is often mistaken for high fructose syrup which it is not. Baking is basically a chemistry experiment, so you can’t be sure what changes will do to the result! Hope this helps~
Thank you! I would original if i had here in Latvia, but we don’t so I need to experiment and find what’s better substitution.
oh, of course! Good luck!